Seasons and Suppers · by Jennifer Maloney★ 4.8 (10)
Fig and Balsamic Pork Tenderloin
NUTRITION · PER SERVING35M COOK
CAL 9%·PRO 50%
CARBS 8G19% OF CAL
1G FIBER0G ADDED0G INTRINSIC2G OTHER6G TOTAL SUGAR
FAT 4G20% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pan pork tenderloin with fig jam and balsamic vinegar, roasted with potatoes and herbs. A sophisticated, quick dinner with sweet and tangy flavors.
mainamericanroastpork🍪 sheet pan🌡️ thermometer🍳 skillet🔥 ovengluten free
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb. pork tenderloin (approximately, fat and silver skin removed)
- 1 Tbsp balsamic vinegar
- Salt and freshly ground pepper
- Mini potatoes (optional)
- 1/2 Tablespoon butter
- 2 shallots (finely diced or about 3 Tbsp finely diced red or white onion)
- 1/4 cup chicken stock
- 1 Tablespoon fig jam (or fig spread)
- 4 teaspoons balsamic vinegar
- Pinch Thyme leaves (fresh or dried)
- Salt/Pepper
At a glance
PER SERVING · TIME 35M
CAL 9%·PRO 50%
CARBS 8G19% OF CAL
1G FIBER0G ADDED0G INTRINSIC2G OTHER6G TOTAL SUGAR
FAT 4G20% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 429mg
- Total sugar
- 6g
- Added sugar
- ≥2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 545mg
- Calcium
- 21mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 429MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.