Pork Loin with Balsamic Fig Sauce

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3.98 from 39 votes

Pork Loin with Balsamic Fig Sauce

Perfect recipe to make for company!

Prep Time15

Cook Time30

Rest Time5

Total Time50

Course: Main Course

Cuisine: American

Keyword: balsamic, fig, pork loin

Servings: people

Calories: 79kcal

Ingredients

For the Pork Loin

2 pounds pork tenderloin
2 tablespoons olive oil
salt and pepper enough to generously cover the pork loin
1 tablespoon dried thyme or 2 tablespoons fresh thyme
2 tablespoons butter cut into 4 pats

For the Balsamic Fig Sauce

1 tablespoon butter
1 medium shallot finely chopped
⅓ cup water
⅓ cup balsamic vinegar
¼ cup chopped dried figs
½ teaspoon dried thyme

Instructions

Preheat oven to 350° F. Line a baking pan with heavy duty aluminum foil.
Generously season pork with salt and 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 another layer of 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 balsamic fig sauce (recipe below).

For the Sauce

While the pork is cooking, place a skillet over medium heat and melt butter. Add shallot and cook until translucent. Add water and balsamic vinegar. Heat uncovered 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.

Notes

*If you're using a thickened balsamic vinegar, no need to reduce for more than 5 minutes.

This makes a great meal to serve company. It seems so fancy, but is really simple! The sauce can be made ahead of time and then re-heated to make dinner prep simple.

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