Balsamic Fig Sauce on Pork Loin? Yes Ma’am, it’s as amazing as it sounds. This was the most flavorful and tender piece of pork I’ve ever prepared. It really came out so incredible. The pork was so moist and juicy, I can’t wait to make it again!
Searing your pork really makes a difference
This was the first time I bothered to sear my pork before putting it in the oven and I really think it made a big difference. It’s a bit of a pain to get another pan dirty and try to get it evenly seared, but it really held in the moisture and made this pork loin so incredibly tender. Ok, so maybe the butter helped too.
Figs make everything fancy – And dried figs are always in season!
And if you’ve been around my blog at all, you know I have an obsession with figs. This recipe uses chopped dried figs (which I always have on hand). They’re not expensive and they really go with anything. I often eat them for lunch with a few slices of cheese and the combination is so sweet and sharp and full of flavor. And now combined with balsamic vinegar? Dynamite!
Perfect Pork Loin Side Dishes:
Julia Child’s Garlic Mashed Potatoes
Rosemary Garlic Smashed Potatoes
Winter Salad with Goat Cheese
Honey Roasted Parsnips
Homemade Dinner Rolls
Quinoa Side Dish
You can also just search “Potatoes” on my Pinterest boards for more amazing recipes! And be sure to follow me for tons of inspiring recipes from other bloggers (and me)!
Keep it saucy!
My pork loin was closer to 3 pounds and I wish I had doubled the sauce. Although there was still enough, I like everything drenched in sauce. And especially this one. So if you end up with a bigger tenderloin, double the sauce recipe. You won’t be sorry. And if you need a great appetizer to go with this meal, try this Fig & Goat Cheese Crostini with Honey & Mint.
Love this pork loin recipe? Try these other amazing dinners!
Pork Loin with Balsamic Fig Sauce
For the Pork Loin
- 1 2 lb pork tenderloin
- 2 Tbsp olive oil
- salt and pepper generous
- 1 Tbsp dried thyme or 2Tbsp fresh
- 2 Tbsp butter cut into 4 pats
For the Balsamic Fig Sauce
- 1 Tbsp butter
- 1 shallot finely chopped
- 1/3 C water
- 1/3 C balsamic vinegar
- 1/4 C chopped dried figs
- 1/2 tsp dried thyme
- Preheat oven to 350° F. Line a baking pan with heavy duty aluminum foil.
- Generously season pork with salt, pepper.
- In a large pan, heat olive oil until shimmery. Add tenderloin and cook on all sides until browned.
- Place tenderloin on foil in the baking pan. Sprinkle with thyme on all sides. Place pats of butter on top of tenderloin. Wrap in foil.
- Bake until an internal thermometer reads 150° at the thickest part of the meat. 25-35 minutes.
- When pork is done, remove from oven and let rest at least 5 minutes to lock in the juices.
- Slice against the grain and serve with fig sauce.
For the Sauce
- While the pork is cooking, place a saucepan over medium heat and melt butter. Add shallot and cook until translucent. Add water and balsamic vinegar. Heat until reduced by about half and it is noticeably thicker.
- Add chopped figs and thyme. Stir until fully combined and figs have softened slightly. About 3 minutes.
- Remove from heat and serve over pork.