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Roasted Pork Tenderloin Recipe

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This recipe for Roasted Pork Tenderloin is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 ounce Pork Tenderloin
2 tablespoon Balsamic Vinegar
1 tablespoon Fig Jam
Chopped Rosemary
Shallot and/or Garlic
Chicken Stock Concentrate or Chicken Stock
1 tablespoon Butter
EVOO
Salt
Pepper
Directions:
Directions:
Heat a drizzle of oil in a large pan over medium heat. Season the pork on all sides with salt and pepper. Sear 2-3 minutes per side, until golden brown all around. Place in the oven to finish cooking, until the pork is just barely pink in the center.

In the same pan you cooked the pork in, heat a drizzle of oil over medium heat. Add the shallot and rosemary. Cook, tossing, for 2-3 minutes, until softened. Add the fig jam, stock concentrate, ¼ cup water, and 2 Tablespoons balsamic vinegar to the pan. Stir to combine. Simmer 2-3 minutes, until thickened. Remove pan from heat and stir in 1 Tablespoon butter. Season with salt and pepper.

Slice the pork: Remove the pork from the oven. Let rest a few minutes before thinly slicing.

Drizzle the balsamic fig sauce over the pork and enjoy!
Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
Goes well with roasted rosemary potatoes; asparagus or any other vegetable of your choice. I did not measure any of the ingredients. I just wing it.

 

 

 

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