Balsamic and fig glazed pork tenderloin combines pork, balsamic vinegar, fig preserves, and rosemary into a dinner that feels a little special without adding much work. The pork roasts until tender while the glaze simmers into a glossy sauce.
The balsamic adds depth while the fig preserves bring just enough sweetness to balance the savory pork.
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1. Preheat oven to 400°F. Line a baking sheet with parchment.
2. Pat pork tenderloin dry. Season evenly with salt and black pepper. Sprinkle finely chopped rosemary over the surface and press gently to adhere.
3. Heat a large skillet over medium-high heat. Add a small amount of oil if needed.
4. Sear pork on all sides, about 2–3 minutes per side, until browned.
5. Transfer pork to the prepared baking sheet and roast 15–20 minutes, until internal temperature reaches 145°F in the thickest part.
6. While pork roasts, combine balsamic vinegar and fig preserves in a small saucepan over medium heat. Stir until preserves dissolve and mixture begins to simmer.
7. Reduce heat to medium-low and simmer 5–8 minutes until slightly thickened and glossy.
8. Remove pork from oven and let rest 10 minutes before slicing.
9. Slice against the grain and spoon warm balsamic-fig glaze over top before serving.
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