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An elegant and easy dinner of pork tenderloin quickly roasted with a fig balsamic glaze and served with a fig jam sauce. Mashed sweet potatoes and a green vegetable are perfect accompianments.
For the pork:
1 lb pork tenderloin, trimmed of fat and silver skin
2 Tablespoons fig balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
For the sauce:
1 1/2 tablespoons salted butter
1/2 cup finely diced shallots
1/4 chicken stock
2 Tablespoons fig jam
4 teaspoons fig balsamic vinegar
1 teaspoon fresh thyme leaves
Preheat oven to 450 degrees.
Line a sheet pan with foil and lightly spray with canola oil.
Brush pork with fig balsamic vinegar and sprinkle with salt and pepper. Tuck thin end of the tenderloin under to allow for even roasting.
Roast for 25 to 30 minutes or until pork registers 145 degrees. Remove from oven and place on cutting board, tenting loosely with foil.
In a medium skillet, melt butter and then add shallots. Cook until translucent.
Stir in the stock, jam and fig balsamic vinegar, increase the heat to medium high, cook and stir until sauce thickens, approximately 10 minutes.
Remove from heat, stir in the thyme leaves and spoon over sliced meat. Serve hot.
