Fig Balsamic Pork Tenderloin Skinnytaste Food

CROCK POT BALSAMIC PORK ROAST

Steps:

• Season the pork with salt, garlic powder and red pepper flakes and place it into the slow cooker.
• Mix together the broth, vinegar and Worcestershire sauce and pour it over the pork.
• Pour the honey over and set the timer for 4 hours on High or 6-8 hours on low.
• Once the pork is cooked and tender (it should shred easily with a fork), remove from slow cooker with tongs into a serving dish.
• Break apart lightly with two forks and put back into the slow cooker.
• Ladle 1/2 cup sauce over the pork and keep warm until ready to eat.

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.

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

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.