Balsamic Glazed Fig Pork Tenderloin Food

BALSAMIC-GLAZED FIG & PORK TENDERLOIN

Steps:

• Cut pork into 1-in. cubes. Combine next seven ingredients; rub over pork. Refrigerate, covered, until ready to grill. Meanwhile, make a glaze by whisking vinegar, honey, mustard and oil. Set aside., On water-soaked wooden skewers, thread pork cubes and fig halves. Grill, covered, on a greased rack over medium-high direct heat, turning occasionally, until a thermometer reads 145°, 8-10 minutes. During last half of grilling, brush cooked surfaces frequently with glaze., Let skewers stand for 5 minutes; add a tomato to each. Transfer to a serving platter and sprinkle lightly with blue cheese and basil.

FIG BALSAMIC PORK TENDERLOIN

Steps:

• Preheat the oven to 375°F.
• Season the pork with salt and garlic powder and place on a baking pan.
• Combine the vinegar and fig butter and generously brush it all over the pork.
• Roast until the center of the pork reaches 145°F with a meat thermometer, about 25 to 30 minutes depending on the size of your pork and your oven.
• Let it rest for 10 to 15 minutes before slicing into 8 pieces.
• Top with parsley if desired.

BROWN SUGAR AND BALSAMIC GLAZED PORK TENDERLOIN

Steps:

• Combine brown sugar, water, balsamic vinegar, soy sauce, and cornstarch in a small saucepan over medium heat. Cook, stirring constantly, until mixture thickens, 4 to 6 minutes. Remove from the heat and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking sheet.
• Combine garlic, sage, salt, and pepper in a small bowl. Rub garlic mixture over pork tenderloins.
• Heat oil in a large skillet over medium-high heat. Arrange tenderloins in the skillet and brown evenly, 2 to 3 minutes per side. Transfer pork to the prepared baking sheet and brush with the balsamic glaze.
• Bake in the preheated oven for 20 minutes. Turn pork, brush again with glaze, and continue cooking until pork is slightly pink in the center, about 20 minutes more, or until desired doneness. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Remove tenderloin to a platter. Allow to rest for 10 minutes. Drizzle a little extra glaze over the top. Carve and serve with remaining glaze on the side.

BALSAMIC-GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 375°F.
• Rinse pork under cool running water. Trim excess fat. Season with salt and pepper.
• Heat a large skillet over medium-high heat; place pork in skillet. Sear each side to brown entire surface. Remove meat from pan; set aside on a warm plate.
• Add vinegar to skillet, stirring to scrape any cooked bits of meat from skillet. Reduce heat to medium; stir in brown sugar and garlic; mix wel and simmer a few minutes to make a glaze. Return tenderloin to skillet; spoon glaze over meat.
• Place pork in a small roasting pan. Roast for 30 minutes. Remove pork from oven; allow to rest for 5 minutes before slicing. Drizzle any pan juices over top.

FIG-GLAZED PORK TENDERLOIN

Steps:

• Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan., Add preserves, juice, vinegar, Worcestershire sauce, garlic and curry powder to same pan; bring to a boil. Return pork to pan. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 5-7 minutes. Let stand 5 minutes before serving.

FIG AND BALSAMIC PORK TENDERLOIN

Steps:

• Preheat oven to 450F. Grease a cast-iron skillet with a bit of oil and set aside. (Alternately, you can use a rimmed baking sheet. Brush some oil on the baking sheet, as well).
• Prepare the pork tenderloin by removing any visible fat and removing the silverskin. Brush pork with balsamic vinegar and season with salt and pepper. Place into a prepared pan or baking sheet, placing it along the side or at the end, if cooking potatoes alongside. Tuck the thin end of the tenderloin under, so that the pork is evenly thick from end to end.
• (If cooking potatoes alongside, halve or cube the potatoes, toss with olive oil, salt and pepper. Place into the skillet or onto the baking sheet, cut side down.)
• Place into preheat oven and roast for 25-30 minutes, or until the pork registers 145F when measured with an instant-read thermometer and the potatoes are golden.
• Remove from oven. Remove the potatoes to a bowl and loosely cover with foil to keep warm. Remove the pork to a plate to rest while you make the sauce.
• In the same skillet you used to cook the pork (or a fresh skillet if you cooked on a baking sheet), melt the butter over medium heat. Add the shallots or onion and cook, stirring until softened. Add the chicken broth, balsamic vinegar and fig jam. Increase the heat to medium high and cook, stirring, until sauce reduces and thickens. Taste and season with salt and pepper as needed. Add a few thyme leaves to the sauce, if using.
• Return pork to the pan and re-warm, flipping it over a couple of times to coat with sauce. Remove pork to a plate and spoon warm sauce over-top or alternately, slice pork, then spoon sauce over-top. Serve with roasted potatoes.

BACON-WRAPPED PORK TENDERLOIN WITH BALSAMIC AND FIG

Steps:

• Combine onion powder, garlic powder, smoked paprika, salt, and pepper in a small bowl. Rub spice mixture all over the pork tenderloin and let sit at room temperature for 20 to 25 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Spray foil with cooking spray.
• On a clean work surface, lay bacon slices side by side, overlapping them slightly. Brush fig preserves on one side of the bacon. Place pork tenderloin on bottom end of the bacon slices and roll up so that tenderloin is wrapped in bacon. Place tenderloin, seam side down, on the prepared baking sheet.
• Roast in the preheated oven for 15 minutes and remove pork tenderloin from oven.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Brush balsamic glaze all over the pork and return to the oven to broil until pork is slightly pink in the center, 5 to 7 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let rest for 5 minutes before slicing and serving

PANKO-CRUSTED PORK TENDERLOIN WITH FIG GLAZE

Steps:

• Preheat the oven to 450 degrees F. Set a wire rack inside a rimmed baking sheet.
• In a medium skillet, combine the panko, 2 teaspoons of the herbes de Provence, 2 teaspoons salt, several grinds black pepper and the olive oil. Toast the panko over medium heat watching carefully and stirring occasionally, until golden brown, about 3 minutes.
• Prepare your breading station with three shallow baking dishes or plates big enough to fit the pork: Put the flour in one dish. Whisk the eggs with the 2 tablespoons fig butter in the second dish. Transfer the toasted panko to the third dish.
• Season each pork tenderloin generously with salt. Coat each in the flour, shaking off the excess. Dip in the egg and fig mixture. Coat with the panko, pressing gently to adhere. Place on the prepared baking sheet. Insert a probe thermometer into the middle of one tenderloin (or use an instant-read thermometer to check the temperature after the suggested roasting time). Bake until cooked through and reaches 145 degrees F on the thermometer, 20 to 25 minutes.
• About 5 minutes before the pork is done, make the fig glaze: Combine the remaining 1/3 cup fig butter with 1/3 cup water, the vinegar, the remaining 1/2 teaspoon herbes de Provence, 1/2 teaspoon salt and a few grinds black pepper in a small saucepan. Bring to a simmer over medium-low heat and cook, stirring occasionally, until slightly thickened but still pourable, about 5 minutes. Add the butter and swirl the pan until the butter melts and creates a shiny glaze.
• Slice the pork and serve with the fig glaze on the side.

JUICY BALSAMIC-GLAZED PORK TENDERLOIN WITH GARLIC AND THYME

Steps:

• Preheat oven to 375 degrees.
• Trim any excess fat, and rinse pork under cold water, set on paper towels and pat dry.
• Season all sides with salt and pepper to your own taste.
• Heat oil in large frying pan over medium-high heat. Get the pan nice and hot!
• Place pork into pan, and brown/sear on all sides, don't forget the ends. About 2-3 minutes per sides, if your pan is very hot. Check so you don't burn it or under sear it.
• Remove pork from pan and set on a plate.
• Turn down heat to medium, and add the balsamic vinegar.
• Using a plastic spatula, scrape any bits off of the bottom of the pan, that's the good stuff!
• Stir in dark brown sugar (can sub regular brown sugar, but dark is better), using spatula and keep scraping the bottom and stirring the sauce constantly. Don't worry, it's very easy.
• Do this for about 2-3 minutes til sauce has reduced and is thickened a little. Just don't do it too long, because it still has to bake and you don't want to end up with burnt tar to roof your house with!
• Turn heat off.
• Place pork back into the skillet and turn several (4-5) times to coat/glaze all sides, ending with it bottom-side up.
• Sprinkle bottom side evenly with 1/4 teaspoons (half) the thyme, using your fingers crushing it as you sprinkle.
• Sprinkle with half the garlic powder, (1/4 teaspoons also).
• Place pork, newly seasoned-side down into (greased) shallow roasting or baking dish.
• Now season the top the same way.
• Pour remaining glaze over pork.
• Let rest 10 minutes, and keep re-glazing with the sauce in the pan. (Just tilt the pan and spoon it over.).
• Place in oven and roast for 30-35 minutes. (35 if slightly larger).
• Remove from oven, loosely cover with foil, and let rest for 10-15 minutes.
• This gives you time to heat up that corn or green beans!
• Remove pork from baking dish to platter, slice and plate.
• Stir pan juices and pour over slices. (Don't scrape the bottom or any super thick parts, though, just mostly the juices).
• And serve! :).
• *Tip: If wanting to serve roasted potato wedges with this, bake them right along with the roast (seperate dish!) for 45 minutes uncovered. It will all get done at the same time with the resting time of the pork! HTH! :).