🗒️ Recipe: Pork Tenderloin with Figs and Balsamic Glaze (2024)

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This easy oven-roasted Pork Tenderloin is served with fresh figs and a luscious balsamic glaze. It’s a simple, delicious way to elevate your weeknight dinners but fancy enough for a special occasion.

I love simple dinners where great ingredients can shine without too many distractions, and this is the best Pork Tenderloin recipe to make that happen. Start by cooking pork tenderloin with simple seasonings like salt, pepper, and thyme (or ground fennel seeds tastes great too). After a quick sear on the stove top, it’s finished in the oven until tender and juicy.

This simple flavor combination is the perfect base for the delicious balsamic glaze flavored with figs, the perfect sauce is perfect for drizzling and dunking. When figs are in season, this baked pork tenderloin recipe is one of the tastiest ways around to enjoy them!

Recipe ingredients

Ingredient notes

• Pork tenderloin: This cut of meat is low in fat and small in size, about 10 to 12 inches long and consistently weighing about 1 pound each. When you are shopping, plan on 3 to 4 ounces per person. Pork roast can be used in place of the tenderloin, but you will have to increase the roasting time.
• Monter au beurre:is the French term for swirling or whisking cold butter into a hot sauce or puree off heat, giving the sauce shine and richness.

Step-by-step instructions

For the pork tenderloin:

1. Adjust an oven rack to the middle position and preheat oven to 425 degrees. In a small bowl, whisk together thyme, 1 teaspoon salt, and ½ teaspoon pepper. Rub the spice mixture all over the tenderloins.

2. In a large (12-inch) oven-safe skillet or cast iron skillet, heat olive oil over medium-high heat until just smoking. Add tenderloins and brown on all sides, about 4 to 6 minutes.

3. Transfer skillet to oven and bake pork until the internal temperature reaches 140 degrees on an instant-read thermometer and the juices run clear, about 15 to 18 minutes. Transfer pork to a cutting board and tent with foil.

For the figs and balsamic glaze:

1. In the now empty skillet over medium-high heat, melt 1 tablespoon butter. Add figs cut side down and cook until light golden brown, about 2 minutes. Using a thin spatula, transfer figs to cutting board cut-side up and tent along with pork.

2. Reduce heat to medium-low. Add balsamic vinegar, bay leaves, fresh thyme, and sugar. deglaze pan making sure to scrape up any brown bits. Simmer until glaze is thickened and just covers the bottom of the skillet, about 7 to 10 minutes.

3. Remove pan from heat. Discard bay leaves. Add remaining 2 tablespoons butter and gently whisk the sauce until butter is incorporated. Season to taste with salt, pepper, and additional sugar, if desired.

4. Slice pork into 1/4-inch slices. Transfer to a serving platter, drizzle lightly with glaze, and garnish with fresh minced thyme. Serve with figs and remaining glaze.

Recipe tips and variations

• Yield:2 pounds of pork tenderloin will give you about 1 ½ pounds cooked pork, enough for 6 servings, 4 ounces each.
• Storage:Store leftovers in an airtight container in the refrigerator for up to 4 days. Leftovers taste incredible with cooked rice and on salads and sandwiches. Reheat pork in a pan over medium-low heat or in the microwave.
• Freezer: Leftover pork can be cooled and packaged in freezer-safe containers. Label, date, and freeze for up to 2 months. Thaw overnight in the refrigerator.
• Thermometer:A trustworthy digital meat thermometer can keep you on track when roasting meat, or cooking in general. See my 3 favorite internal thermometers here.
• Customize your spices: I love the simple blend in this recipe, but there are plenty of delicious ways to season your pork. Italian seasoning, onion powder, garlic powder, rosemary, and paprika are all compatible herbs for a juicy pork tenderloin.
• Favorite sides for pork: This recipe is delicious with mashed potatoes and vegetables like Roasted Cauliflower or Blanched Broccoli. Start with a crisp Orange Fennel Salad with crunchy fennel, juicy oranges, soft butter lettuce leaves, and fresh mint all drizzled with a delicious balsamic vinaigrette.
• More ways with pork: Craving more pork recipes? Discover Tacos al Pastor, an authentic Mexican recipe flavored with dried chiles and pineapple. Pork Schnitzel is a German recipe for pork cutlets pounded thin, breaded, and pan-fried (we have Chicken Schnitzel too if that’s more your speed). So good with Spaetzle! And you absolutely cannot miss my Pork Burgers. They have a special pork seasoning blend and are topped with pickled beets and a spread of feta cheese, mayonnaise, and whole-grain mustard. It’s one of my most treasured recipes on the site!