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
- 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)
- 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
- 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.
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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