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Balsamic Braised Pork Tenderloins with Fresh Figs
Balsamic Braised Pork Tenderloins with Fresh Figs
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Tender pork tenderloin cooked with balsamic, figs, and shallots. Perfect for autumn.
Ingredients:
  • 2 (1 1/2 pound) pork tenderloins
  • 1 teaspoon kosher salt, or to taste
  • 0.5 teaspoon freshly ground black pepper, or to taste
  • 2 shallots, thinly sliced lengthwise
  • 12 fresh figs, stemmed and halved
  • 1 cup chicken broth
  • 0.25 cup good-quality balsamic vinegar
  • 1 tablespoon minced fresh rosemary
  • fresh rosemary sprigs for garnish (optional)
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • Gently dry tenderloins and trim off any silver skin. Season generously with kosher salt and freshly ground pepper.
  • Heat oil in a large oven-proof skillet over medium heat until it shimmers. Add seasoned tenderloins, carefully browning on all sides for 7 to 10 minutes in total.
  • Add in the sliced shallots, let them mingle with the tenderloins for about a minute. Introduce the figs, chicken broth, and balsamic vinegar to the party. Once things start bubbling, sprinkle the minced rosemary over all the goodness.
  • Bake the pork in the preheated oven until no longer pink in the center, about 25 to 30 minutes or until the thermometer reads 145 degrees F (63 degrees C).
  • Transfer the pork onto a serving platter using tongs. Use a slotted spoon to arrange the figs around the tenderloins. Loosely cover with foil.
  • Return the skillet to the stovetop over medium-high heat. Bring the pan juices to a boil and simmer until reduced to about 3/4 cup, which will take 10 to 15 minutes.
  • Slice the tenderloins, pour the reduced liquid over the meat, and optionally decorate with fresh rosemary sprigs.

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