Roast Pork Tenderloins with Figs and Balsamic Sauce
The mild flavor, lean texture, and ease of preparation of pork tenderloin makes it a hugely popular cut of meat. In this case, we wanted to combine the pork with fresh figs and a sweet-tart sauce prepared in the same pan.
Why This Recipe Works
For our roast pork tenderloins recipe, we avoided the time-consuming step of tightly tying the meat simply by trimming the silver skin before searing it on the stovetop and finishing it in the oven. With a hot skillet fresh from the oven, it was quick work to sauté the figs. Sprinkling the cut side of the figs with a pinch of salt just before setting them in the pan helped draw out moisture from the fruit and promoted better caramelization. To make the sauce for our roast pork tenderloins recipe, we simmered balsamic vinegar, along with a brace of bay leaves, a few thyme sprigs, and a pinch of sugar, enriching the mixture with a knob of butter just before serving.