Rosemary Roasted Pork Tenderloin with Fig Balsamic Sauce

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Fig Balsamic Vinegar
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Figs are one of the first indicators that autumn is quickly approaching. This recipe takes advantage of our rich Fig Balsamic Vinegar to create a sweet and savory main course. Serve with sweet potatoes roasted in Blood Orange Fused Olive Oil and Brussels sprouts for a delicious fall meal.

Ingredients

For the pork:

  • 2 pork tenderloins (about 3 pounds)

  • 1 teaspoon fresh rosemary, chopped fine

  • 3 cloves garlic, minced

  • 3 tablespoons The Olive Scene Rosemary Olive Oil

  • Seasonello seasoned salt (available at The Olive Scene)

  • freshly ground pepper

For the sauce:


Directions

  1. Mix the oil, garlic and rosemary and set aside.

  2. Generously season the pork tenderloin with seasoned salt & pepper, to taste.

  3. Spread the oil mixture evenly over the seasoned tenderloins and wrap in plastic wrap and refrigerate for 2 hours, up to 24 hours. Bring back to room temp for 30 min before proceeding.

  4. Preheat oven to 400 degrees F.

  5. Place tenderloins in a roasting pan and roast for 25-35 minutes, until a thermometer in the center of the tenderloin registers 155F. Do not over cook.

  6. Transfer the pork to a cutting board, reserving any drippings from the pan. Tent with foil and rest for 10- 20 minutes.

  7. Meanwhile, prepare the sauce. Transfer any drippings from the roasting pan to a medium saucepan.

  8. Add the balsamic vinegar and chicken stock, and bring to a boil. Stir often so sauce does not burn, and the liquid is reduced in half, about 10-20 minutes.

  9. Season to taste with salt and pepper.

  10. Carve the tenderloins into 1/4 inch slices and serve with the fig sauce.

    * If you’d like a spicy kick to the tenderloin, substitute Harissa or Baklouti Oil for the Rosemary Oil.

Check out our recipe page for more ways to use our fresh and delicious products.