Fig and Chile Glazed Pork Tenderloin
Elevate your dinner table with the bold and irresistible flavors of Fig and Chile Glazed Pork Tenderloin. This recipe combines the natural sweetness of fig preserves with the spicy kick of fresh red chile, creating a perfectly balanced glaze that caramelizes beautifully over tender, juicy pork. A dash of balsamic vinegar and soy sauce adds a sophisticated tang, while smoked paprika and garlic infuse the dish with depth and warmth. Quick enough for a weeknight meal yet elegant enough for entertaining, this pork tenderloin is seared to golden perfection before being roasted in the oven and finished with a stunning glaze. Garnish with fresh thyme for a burst of herbal freshness, and prepare to wow your taste buds! Perfect for those seeking a sweet and spicy main course that’s both simple to make and utterly impressive.
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Recipe Information
Ingredients
- 2 lbs Pork tenderloin
- 0.5 cups Fig preserves
- 1 whole Fresh red chile (such as Fresno or red jalapeño), finely chopped
- 2 tbsp Balsamic vinegar
- 1 tbsp Soy sauce
- 2 cloves Garlic, minced
- 2 tbsp Olive oil
- 1 tsp Smoked paprika
- 1 tsp Kosher salt
- 0.5 tsp Black pepper, freshly ground
- 1 tbsp Fresh thyme leaves (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels and season it all over with kosher salt, black pepper, and smoked paprika.
In a small saucepan, combine fig preserves, chopped chile, balsamic vinegar, soy sauce, and minced garlic. Heat the mixture over medium-low heat, stirring constantly, until it forms a smooth glaze (about 3-5 minutes). Remove from heat and set aside.
Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
Brush half of the glaze mixture over the seared pork tenderloin, ensuring it is evenly coated.
Transfer the skillet with the pork to the preheated oven and roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the pork from the oven and brush it with the remaining glaze. Let it rest for 5 minutes before slicing.
Slice the pork into medallions and garnish with fresh thyme leaves, if desired. Serve immediately.
Nutrition Facts
Calories |
1839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 4289 mg | 186% | |
| Total Carbohydrate | 92.6 g | 34% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 79.0 g | ||
| Protein | 226.5 g | 453% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 162 mg | 12% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 4750 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
