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Fig-Glazed Pork Tenderloin

 Fig-Glazed Pork Tenderloin
I like to experiment with unique flavors and try to make the food look photo-worthy, too. But for my husband, the dish just has to taste good. Here's a supper that made us both happy. —Jean Gottfried, Upper Sandusky, OH
4 ServingsPrep/Total Time: 30 min.


  • 1 pork tenderloin (1 pound), cut into 8 slices
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1/3 cup fig preserves
  • 3 tablespoons apple juice
  • 2 tablespoons cider vinegar
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 garlic clove, minced
  • 3/4 teaspoon curry powder


  • Sprinkle pork with salt and pepper. In a large skillet, heat oil over
  • medium-high heat. Brown pork on both sides; remove from pan.
  • Add preserves, juice, vinegar, Worcestershire sauce, garlic and curry
  • powder to same pan; bring to a boil. Return pork to pan. Reduce
  • heat; simmer, covered, 5-7 minutes or until a thermometer inserted
  • in pork reads 145°. Let stand 5 minutes before serving. Yield: 4
  • servings.
Nutritional Facts: 2 pork slices with 2 tablespoons sauce equals 239 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 509 mg sodium, 20 g carbohydrate, trace fiber, 23 g protein.

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Fig-Glazed Pork Tenderloin (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.