Fig balsamic roasted pork tenderloin from Skinnytaste by Gina Homolka

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Notes about this recipe

  • mharriman on December 06, 2019

    We really liked this. I’m partial to fruit sauce or fruit glaze on pork tenderloin, and this one was wonderful. Made it in an oval Le Crueset baking dish. It was worth a trip to Trader Joes for the fig butter. Resting the meat for 10 minutes after coming out of the oven, as directed, was a good choice. My husband said he would have liked additional fig sauce to spoon over at the table, so next time I’ll make a double batch of the sauce, divide in two and serve the remaining in a dish at the table. Served with roasted Brussels sprouts and a salad.

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