This was easy and smelled delicious, but it wasn't my favorite. The pork was cooked perfectly but did take longer than 15 minutes in the oven, which ended up making the sauce dry up. Maybe that was the problem-that there was more of a chutney than a sauce. Also, I couldn't find "mission" figs, so I used dried organic figs. Maybe that altered the flavor completely. Other than the figs I followed the recipe exactly and served with steamed rice and broccoli. I won't make this again. Unless I find "mission" figs and they look a lot different than what I used.
Pork Tenderloin with Balsamic Onion-Fig Relish
nola0107 Posted: 01/03/11
teshirow Posted: 08/16/10
Just delicious! I was surprised by how easy and flavorful this dish was, especially because it was my first time making pork tenderloin too. I made one change- I used honey instead of soy sauce (I just prefer sweet over salty). The figs were a great addition and I took the advice of other reviewers and made a side dish of asparagus. Overall, a great summer dinner that I will definitely make again. :)
Jamieb Posted: 08/06/09
The pork was very easy to make and tasted great. I would defintely make this again. I served the pork with the acorn squash which was also simple and delicious and some roasted aspargus.
laragd Posted: 12/21/10
Outstanding! I doubled the figs & liquids - I wish I would have doubled the pork too! Served with green beans & brown rice - even though didn't have enough pork, the sauce was great on the rice. My kids asked if we could start having this once a week!
katnelson2009 Posted: 10/09/09
This recipe was delicious. I accidentally bought fresh figs rather than dried figs, so I roasted them in balsamic vinegar before adding them to the onion mixture. When I make this dish again I think I'll use fresh figs because it was so good! I agree with the previous reviewer - roasted asparagus is a nice addition!
hatestocook9 Posted: 10/10/10
Yum! Very easy to make and flavorful. I made it with butternut squash, sliced as shown in the picture, baked, then drizzled with Wegman's pumpkin oil. Everyone asked for the recipe!
notabear Posted: 02/06/12
This came out great! Be sure to dice the figs finely if you don't want them to be as chewy. Also if you're going to do the squash with this, remember that it takes the squash forever compared to the pork.
staceybrick Posted: 11/02/13
We loved this recipe. We cooked it to about 155 degrees and let it rest as described. It was done to perfect tenderness and was very moist. The sauce was flavorful and a salty sweet match for the pork. We served it with roasted zucchini and a Beaujolais Villages. Delicious! Will definitely make this again!