Roast Pork With a Fig And Balsamic Glaze

Roasted Pork Tenderloin with a Fig & Balsamic Glaze

Ingredients (Serves 2) 

1 lb. Pork Tenderloin 

½ Cup Apricot Jam

2 tbsp. Fig Jam

2 Tbsp. Balsamic 

Glaze, or High Quality Balsamic Vinegar (Thick Consistency)

2 Tbsp. Grain Mustard

2 Tbsp. Olive Oil, plus extra for greasing the pan

2 Tbsp. Fresh Rosemary, chopped

1 ½ Tsp. Salt

½ Tsp. Black Pepper

Fresh Figs (optional but recommended)


In a large bowl mix the apricot jam, with the fig jam, balsamic vinegar, grain mustard, olive oil, rosemary, salt and pepper.  

Grease a pan with a little olive oil.  Place the pork in the pan.  Pour the marinade over the pork and cover with aluminum foil.  Let it marinate for at least 45 minutes. 

Preheat the oven to 400.  

Place the pork in the oven for about 20 minutes. Remove the foil and bake for another 5 minutes or until the internal temperature reaches about 145 degrees. Serve

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