Ingredients
Scale
- 1 pound pork tenderloin
- 1/2 cup balsamic vinegar
- 1/4 cup fig preserves
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix balsamic vinegar, fig preserves, olive oil, garlic, rosemary, salt, and pepper to create the marinade.
- Place the pork tenderloin in a plastic bag and pour the marinade over it. Seal and refrigerate for at least 1 hour, preferably overnight.
- Remove the pork from the marinade and place it in a baking dish.
- Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
- Let the pork rest for 5 minutes before slicing. Drizzle with any remaining marinade before serving.
Notes
- This dish pairs well with roasted vegetables or a fresh salad.
- Feel free to adjust the sweetness by adding more or less fig preserves.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10 grams
- Sodium: 300 mg
- Fat: 8 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 12 grams
- Fiber: 0 grams
- Protein: 25 grams
- Cholesterol: 70 mg