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: 3 lean meat, 1 starch, 1/2 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 User ID: 7427237 226159
Reviewed May. 10, 2015

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

cafritz User ID: 1148899 137281
Reviewed Apr. 5, 2013

"came out perfect"

Karen23464 User ID: 5532000 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 User ID: 2869743 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 User ID: 3604131 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!"

MY REVIEW User ID: 394395 76678
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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