Pork Tenderloin with Balsamic Onion-Fig Relish

Photo: Oxmoor House

Caramelized onion, balsamic vinegar, and figs combine to create a subtly sweet topping for savory roasted pork. A side of acorn squash, available in peak form throughout the winter, rounds out this hearty meal.

Prep: 4 minutes; Cook: 19 minutes; Other: 5 minutes

Yield: 4 servings (serving size: 3 ounces pork and 1/4 cup relish)
Recipe from Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 256
  • Calories from fat: 15%
  • Fat: 4g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 24.6g
  • Carbohydrate: 30.6g
  • Fiber: 4.6g
  • Cholesterol: 63mg
  • Iron: 2.1mg
  • Sodium: 349mg
  • Calcium: 81mg

Ingredients

  • 1 (1-pound) pork tenderloin, trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 8 dried Mission figs
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons water
  • 1 tablespoon low-sodium soy sauce
  • 1 (8-ounce) container refrigerated prechopped onion

Preparation

  1. 1. Preheat oven to 425°.
  2. 2. Sprinkle pork evenly with salt and pepper; coat with cooking spray. Heat a medium-sized cast-iron skillet or other ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes or until browned on all sides, turning occasionally.
  3. 3. While pork browns, coarsely chop figs. Combine vinegar, 2 tablespoons water, and soy sauce in a small bowl. When pork is browned, remove pan from heat. Add figs, onion, and vinegar mixture to pan, stirring to loosen browned bits.
  4. 4. Bake, uncovered, at 425° for 15 minutes or until a thermometer registers 160° (slightly pink). Stir onion mixture; cover pan loosely with foil. Let stand 5 minutes before slicing.
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