Fig Balsamic Glazed Pork Tenderloin

Fig Balsamic Vinegar, imported from Modena, is sweet enough on its own to work as a glaze. Here it is simmered with honey and garlic and spooned over pork tenderloin that is seared first for a deep crust. This one moves faster than a weeknight stir-fry, so read it through once before you start.

Ingredients

• 1.5 lb pork tenderloin
• 1 tablespoon Fezziwig's Garlic Olive Oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup Fezziwig's Fig Balsamic Vinegar
• 2 tablespoons honey
• 1 clove garlic, minced
• 1/2 teaspoon fresh thyme

Instructions

1. Preheat the oven to 400°F (204°C).
2. Season the pork tenderloin with salt and pepper.
3. Heat the Garlic Olive Oil in an oven-safe skillet over medium-high heat and sear the tenderloin on all sides, about 2 minutes per side.
4. In a small bowl, whisk together the Fig Balsamic Vinegar, honey, minced garlic, and thyme.
5. Pour the glaze over the seared tenderloin and transfer the skillet to the oven.
6. Roast for 18 to 20 minutes, basting once with the pan glaze, until the internal temperature reaches 145°F.
7. Rest for 5 minutes before slicing, then spoon the remaining glaze over the top.

Frequently Asked Questions

From Fezziwig's Marketplace: a woman-owned gourmet shop in downtown O'Fallon, Illinois, in business for 18 years, offering loose-leaf teas, olive oils, and balsamic vinegars. See our full recipe collection.