Balsamic Braised Pork Tenderloins with Fresh Figs

Balsamic Braised Pork Tenderloins with Fresh Figs

Pork tenderloins are braised in balsamic vinegar with fresh figs and shallots. A wonderful dish for fall.

Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
307 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Pat tenderloins dry and remove silver skin, if present. Season with kosher salt and freshly ground pepper, to taste.
Step 3
Pour oil into a large, oven-proof skillet and heat over medium-heat until oil shimmers. Carefully place seasoned tenderloins into the hot oil and brown on all sides, 7 to 10 minutes total.
Step 4
Add sliced shallots around tenderloins and stir, about 1 minute. Add figs, chicken broth, and balsamic vinegar. When the mixture begins to bubble, sprinkle minced rosemary over everthing.
Step 5
Cover, place in the preheated oven and bake until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Step 6
Using tongs, remove pork from the skillet and place on a serving platter. With a slotted spoon, remove figs from the skillet and place around the tenderloins. Cover loosely with foil.
Step 7
Place skillet back onto the stovetop over medium-high heat. Bring pan juices to a boil and allow to reduce to about 3/4 cup, 10 to 15 minutes.
Step 8
Slice tenderloins, drizzle reduced liquid over the meat, and garnish with fresh rosemary sprigs, if desired.

Ingredients

  • 2 tablespoons olive oil
  • 1 cup chicken broth
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon kosher salt, or to taste
  • 2 (1 1/2 pound) pork tenderloins
  • 2 shallots, thinly sliced lengthwise
  • 12 fresh figs, stemmed and halved
  • fresh rosemary sprigs for garnish (optional)
  • 0.5 teaspoon freshly ground black pepper, or to taste
  • 0.25 cup good-quality balsamic vinegar

Categories

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