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Pork Tenderloin with Fig-Orange Glaze

 Pork Tenderloin with Fig-Orange Glaze
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
6 ServingsPrep: 40 min. + chilling Bake: 15 min.

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

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Pork Tenderloin with Fig-Orange Glaze (continued)

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