Pork Loin with Balsamic Fig Sauce
Perfect recipe to make for company!
Servings: 6 people
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 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.
*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.
Calories: 79kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 89mg | Fiber: 1g | Sugar: 6g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg