Rosemary Roasted Pork Tenderloin with Fig Balsamic Sauce

Rosemary Roasted Pork Tenderloin with Fig Balsamic Sauce

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.


Fig Balsamic Vinegar
from 6.75
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For the pork:

For the sauce:


  1. Preheat oven to 400 degrees F.
  2. Season the pork tenderloins with salt and pepper to taste.
  3. Combine the rosemary, garlic and olive oil in a small dish.  Spread the mixture evenly over the tenderloins.
  4. Place in a roasting pan and roast for 35-45 minutes, until a thermometer in the center of the tenderloin registers 155 degrees F.
  5. Transfer the pork to a cutting board, reserving any drippings from the pan. Tent with foil and rest for 10 minutes.
  6. Meanwhile, prepare the sauce.  Transfer any drippings from the roasting pan to a medium saucepan.  Add the balsamic and chicken stock, and bring to a boil.  Stir often until the liquid is reduced in half, about 8-10 minutes.  Season to taste with salt and pepper.
  7. Carve the tenderloins into 1/4 inch slices and serve with the fig sauce.

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