Pork Tenderloin with Fig Balsamic Pan Sauce

Juicy roasted pork tenderloin is paired with caramelized figs, shallot, balsamic vinegar, and thyme in an easy one-pan sauce.

Prep: 10 min · Cook: 30 min · Yield: 4 · Method: Oven

Ingredients

• 1.5 pounds pork tenderloin
• 6 figs
• 2 tablespoons balsamic vinegar
• 1 shallot
• 0.5 cup chicken broth
• 1 teaspoon fresh thyme
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Pat the pork dry and season all over with the salt and pepper. Let it stand at room temperature while the oven heats. (about 10 min)
2. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the pork on all sides until well browned, about 5 minutes total. (about 5 min) — Medium-high heat
3. Transfer the skillet to a 400°F oven and roast until the thickest part of the tenderloin reaches 145°F. Transfer the pork to a cutting board and rest for 3 minutes. (about 15 min) — 400°F
4. While the pork rests, add the shallot and figs to the skillet. Cook over medium heat until the shallot softens and the figs begin to caramelize, about 3 minutes. (about 3 min) — Medium heat
5. Add the balsamic vinegar, broth, and thyme. Scrape up the browned bits and simmer until the sauce slightly reduces, about 4 minutes. (about 4 min) — Medium heat
6. Remove the skillet from the heat and stir in the butter until smooth. Slice the pork and spoon the fig balsamic sauce over it. (about 2 min)