Balsamic Braised Pork Tenderloins with Fresh Figs


Use fresh figs to add some sweetness to these balsamic braised pork tenderloins. Bonus: There is no added sugar! The dish starts on the stove top and finishes in the oven, freeing you up for other tasks. We like this dish with roasted potatoes that let the oven do double duty. A simple green salad completes the meal.

Balsamic Braised Pork Tenderloins with Fresh Figs
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs
2 pork tenderloins


  • 2 (1 1/2 pound) pork tenderloins

  • 1 teaspoon kosher salt, or to taste

  • ½ teaspoon freshly ground black pepper, or to taste

  • 2 tablespoons olive oil

  • 2 shallots, thinly sliced lengthwise

  • 12 fresh figs, stemmed and halved

  • 1 cup chicken broth

  • ¼ cup good-quality balsamic vinegar

  • 1 tablespoon minced fresh rosemary

  • fresh rosemary sprigs for garnish (optional)


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Pat tenderloins dry and remove silver skin, if present. Season with kosher salt and freshly ground pepper, to taste.

  3. Pour oil into a large, oven-proof skillet and heat over medium-heat until oil shimmers. Carefully place seasoned tenderloins into the hot oil and brown on all sides, 7 to 10 minutes total.

  4. Add sliced shallots around tenderloins and stir, about 1 minute. Add figs, chicken broth, and balsamic vinegar. When the mixture begins to bubble, sprinkle minced rosemary over everthing.

  5. Cover, place in the preheated oven and bake until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

  6. Using tongs, remove pork from the skillet and place on a serving platter. With a slotted spoon, remove figs from the skillet and place around the tenderloins. Cover loosely with foil.

  7. Place skillet back onto the stovetop over medium-high heat. Bring pan juices to a boil and allow to reduce to about 3/4 cup, 10 to 15 minutes.

  8. Slice tenderloins, drizzle reduced liquid over the meat, and garnish with fresh rosemary sprigs, if desired.

Cook's Note:

Use pork loins weighing between 1 and 1.5 pounds.

Nutrition Facts (per serving)

307 Calories
10g Fat
18g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 307
% Daily Value *
Total Fat 10g 12%
Saturated Fat 3g 13%
Cholesterol 112mg 37%
Sodium 478mg 21%
Total Carbohydrate 18g 7%
Dietary Fiber 2g 8%
Protein 36g
Potassium 895mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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