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Pork Tenderloin with Fig-Orange Glaze Recipe

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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)
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 (4)

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Pork Tenderloin with Fig-Orange Glaze

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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.