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Pork Tenderloin with Fig-Orange Glaze Recipe

Pork Tenderloin with Fig-Orange Glaze Recipe

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. YIELD: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


  • 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.

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.

Reviews for Pork Tenderloin with Fig-Orange Glaze

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Reviewed May. 10, 2015

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

Reviewed Apr. 5, 2013

"came out perfect"

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!"

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."

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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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.