Ingredients and Weight:
- 2 pounds pork tenderloins, trimmed
- 1 cup balsamic vinegar
- 1 cup beef broth
- 1/2 cup brown sugar
- 1/4 cup Dijon mustard
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- Salt and pepper to taste
- 12 fresh figs, stems removed and cut in half
Preparation Time:
15 minutes
Cooking Time:
1 hour 15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the balsamic vinegar, beef broth, brown sugar, Dijon mustard, oregano, and basil.
- Season the pork tenderloins with salt and pepper.
- Place the pork tenderloins in the bowl with the marinade and turn to coat.
- Transfer the pork tenderloins and marinade to a baking dish.
- Cover and marinate for at least 30 minutes.
- Uncover the pork tenderloins and discard the marinade.
- Place the fig halves around the pork tenderloins.
- Bake in the preheated oven for 1 hour, or until the internal temperature of the pork reaches 145°F (63°C).
- Remove the pork tenderloins from the oven and let rest for 10 minutes before slicing and serving.
Nutritional Information:
Serving size: 4 ounces
Calories: 300
Fat: 12 grams
Saturated fat: 4 grams
Cholesterol: 80 milligrams
Sodium: 600 milligrams
Carbohydrates: 20 grams
Protein: 25 grams
Dish Characteristics:
- Tender and juicy pork tenderloins
- Sweet and tangy balsamic glaze
- Fresh and fruity figs
- Perfect for a special occasion
User Comments:
- "This dish was absolutely delicious! The pork was so tender and flavorful, and the figs added a perfect touch of sweetness." - Sarah W.
- "I made this for my family and they loved it. It's definitely going into my recipe rotation." - John G.
- "This is one of the best pork tenderloin recipes I've ever tried. It's so easy to make and it always turns out perfectly." - Mary B.
Special Precautions and Tips:
- Use a meat thermometer to ensure that the pork is cooked to the correct internal temperature.
- If you don't have fresh figs, you can use dried figs instead.
- You can also add other vegetables to the dish, such as carrots or celery.
