- 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 25-30 minutes or until a meat thermometer reads 160°, basting occasionally with remaining glaze. Let stand for 10 minutes before slicing. Yield: 6 servings.
Reviews forPork Tenderloin with Fig-Orange Glaze
"came out perfect"
"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!"
"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."
"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."