Pork Tenderloin with Fig-Orange Glaze |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This surprisingly simple pork tenderloin is unique and full-flavored! The sauce is bursting with fig flavor, while the seasoning adds bite, and the orange adds subtle citrus flair. âKathy Pettit, Los Angeles, California Ingredients:
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) |
glaze: |
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 |
Directions:
1. In a small bowl, combine the first seven ingredients; rub over pork. Cover and refrigerate for at least 2 hours.
2. 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.
3. 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.
4. Bake at 350° for 20-25 minutes or until a thermometer reads 145°, basting occasionally with remaining glaze. Let meat stand for 5 minutes before slicing. Yield: 6 servings.
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