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Pork Tenderloin with Fig-Orange Glaze Recipe

Pork Tenderloin with Fig-Orange Glaze Recipe photo by Taste of Home

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This surprisingly simple pork tenderloin is unique and full-flavored! The sauce is bursting with fig flavor, while the seasoning adds bite, and the orange adds subtle citrus flair. —Kathy Pettit, Los Angeles, California

This recipe is:

Diabetic Friendly

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Pork Tenderloin with Fig-Orange Glaze Recipe

Prep: 40 min. + chilling Bake: 15 min.

Yield: 6 Servings

40 15 55

Ingredients

1-1/2 teaspoons garlic powder
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon fennel seed, crushed
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/8 teaspoon cayenne pepper
2 Pork tenderloins (3/4 pound each)

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Looking for Versatility?

All natural Whole Pork Tenderloin is a great base for any meal. Mix it up with different marinades and sauces for a great dinner.

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GLAZE:
2/3 cup reduced-sodium chicken broth
2 tablespoons brown sugar
1 tablespoon molasses
1/2 teaspoon balsamic vinegar
1/4 teaspoon ground cumin
1/8 teaspoon kosher salt
Dash white pepper
Dash ground cinnamon
1/2 cup chopped orange segments
10 dried figs
1/4 cup water
1 tablespoon olive oil

Directions

In a small bowl, combine the first seven ingredients; rub over pork. Cover and refrigerate for at least 2 hours.
For glaze, in a large saucepan, combine the broth, brown sugar, molasses, vinegar and seasonings. Stir in orange and figs. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 15-18 minutes or until figs are tender. Stir in water; cool slightly. Transfer to a blender; cover and process until smooth.
In a large nonstick skillet, brown pork in oil on all sides. Spread with half of fig-orange glaze. Place pork on a rack in a shallow roasting pan lined with foil.
Bake at 350° for 20-25 minutes or until a thermometer reads 145°, basting occasionally with remaining glaze. Let meat stand for 5 minutes before slicing. Yield: 6 servings.

Nutritional Facts 3 ounces cooked pork equals 233 calories, 6 g fat (2 g saturated fat), 63 mg cholesterol, 377 mg sodium, 19 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

Originally published as Pork Tenderloin with Fig-Orange Glaze in Taste of Home December/January 2009, p38

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Pork Tenderloin with Fig-Orange Glaze

Pork Tenderloin with Fig-Orange Glaze

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Reviewed on Apr. 05, 2013 by cafritz

came out perfect

Reviewed on Dec. 26, 2010 by Karen23464

Two weeks after making this recipe, my family and friends are still talking about how delicious it was! I also used mandarin orangesâ€”the recipe was easy to make and so, so good!

Reviewed on Apr. 03, 2010 by lyndireed

Excellent! Very easy to prepare. My fammily loves it. I am always asked for the recipe. I put the rub on the night before. It is delicious.

Reviewed on Dec. 21, 2008 by lemonsupreme

This is FABULOUS! I also used mandarin oranges. I'm making this for our guests for Christmas Eve dinner! YUM!

Reviewed on Dec. 03, 2008 by jbiel517@yahoo.com

I tried this recipe and my husband and I both loved it! I used a can of drained mandarin oranges instead of the orange segments and that worked great. This would be a good recipe for guests or a special dinner. Will definitely make it again.