Pork Tenderloin with Balsamic Figs and Walnuts

Pan-seared pork tenderloin with balsamic-glazed figs, toasted walnuts, and thyme for a one-pan dinner ready in about 40 minutes.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb Pork tenderloin
• 8 whole Fresh figs
• 0.5 cup Walnuts
• 3 tbsp Balsamic vinegar
• 1 tbsp Honey
• 1 tbsp Thyme
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Cooking instructions

1. Season the pork tenderloin evenly with half of the salt and pepper. Slice the figs into halves and coarsely chop the walnuts.
2. Heat 1 tablespoon of olive oil in a large stainless steel skillet over medium-high heat. Sear the pork on all sides until a deep brown crust forms, about 6 to 8 minutes. (about 8 min)
3. Reduce heat to medium. Add the remaining olive oil, figs, and walnuts to the skillet. Cook, stirring gently, until the figs begin to soften, about 3 minutes. (about 3 min)
4. Whisk the balsamic vinegar, honey, thyme, and remaining salt and pepper together in a small bowl. Pour the mixture into the skillet and toss with the figs and walnuts to coat.
5. Continue cooking until the glaze reduces to a syrup consistency and the pork reaches an internal temperature of 145°F, approximately 10 to 12 minutes. (about 12 min)
6. Remove the pan from heat, transfer the pork to a cutting board, and let it rest, tented loosely with foil, for 5 minutes before slicing and serving with the fig reduction. (about 5 min)