Balsamic Braised Pork Tenderloins with Fresh Figs

Name: Balsamic Braised Pork Tenderloins with Fresh Figs
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Cuisine: French, Italian, American
Ingredients: 0.25 cup Balsamic Vinegar; 0.5 tsp Black Pepper; 1 cup Chicken Broth; 12 whole Dried Fig; 1 tbsp Fresh Rosemary; 2 tbsp Olive Oil; 3 lb Pork Tenderloin; 1 tsp Salt & Pepper; 2 whole Shallot

Dinner 🍽️Lunch 🥪 French 🇫🇷Italian 🇮🇹American High-Protein 💪Low-Carb Gluten-Free Paleo 🦴Carnivore 🥩

Balsamic Braised Pork Tenderloins with Fresh Figs pairs juicy, oven-braised pork with lush, honeyed figs and silky ribbons of shallot. Rosemary and good balsamic build a glossy, tangy-sweet pan sauce that clings to each slice. Serve it on a cool fall evening with roasted vegetables or creamy polenta for a cozy, elegant dinner.

Prep15 mins
Cook45 mins
Serves8
DifficultyMedium

1

Preheat the oven to 350 degrees F (175 degrees C).
2

Pat the tenderloins dry and remove any silver skin if present. Season with kosher salt and freshly ground pepper to taste.
3

Pour oil into a large oven-safe skillet and heat over medium heat until it shimmers. Carefully add the seasoned tenderloins to the hot oil and brown them on all sides, 7 to 10 minutes total.
4

Add the sliced shallots around the tenderloins and stir for about 1 minute. Add the figs, chicken broth, and balsamic vinegar. When the mixture starts to bubble, sprinkle the minced rosemary over everything.
5

Cover, place in the preheated oven, and bake until the pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should register 145 degrees F (63 degrees C).
6

Using tongs, transfer the pork from the skillet to a serving platter. With a slotted spoon, lift the figs from the skillet and arrange them around the tenderloins. Cover loosely with foil.
7

Return the skillet to the stovetop over medium-high heat. Bring the pan juices to a boil and reduce to about 3/4 cup, 10 to 15 minutes.
8

Slice the tenderloins, drizzle the reduced liquid over the meat, and garnish with fresh rosemary sprigs, if desired.