Pork Tenderloin with Fig-Orange Glaze Recipe
Pork Tenderloin with Fig-Orange Glaze Recipe photo by Taste of Home
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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
TOTAL TIME: Prep: 40 min. + chilling Bake: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 40 min. + chilling Bake: 15 min.
MAKES: 6 servings


  • 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

Nutritional Facts

3 ounce-weight: 233 calories, 6g fat (2g saturated fat), 63mg cholesterol, 377mg sodium, 19g carbohydrate (15g sugars, 2g fiber), 24g protein Diabetic Exchanges: 1 starch, 3 lean meat, 0 fat.


  1. In a small bowl, combine the first seven ingredients; rub over pork. Cover and refrigerate for at least 2 hours.
  2. 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.
  3. 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.
  4. 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.
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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dancingfool 226159
Reviewed May. 10, 2015

"Definitely delicious enough for a special dinner but easy enough for anytime!"

cafritz 137281
Reviewed Apr. 5, 2013

"came out perfect"

Karen23464 63215
Reviewed Dec. 26, 2010

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

lyndireed 87831
Reviewed Apr. 3, 2010

"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."

lemonsupreme 136516
Reviewed Dec. 21, 2008

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

Reviewed Dec. 3, 2008

"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."

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