Passion for Pork

Roast Pork Tenderloin with Balsamic Fig Reduction and Pickled Cherries

Dan Clapson - Wednesday, September 5, 2012

Wait a minute. Where did the summer go? Yes, the temperature outside may be dropping gradually now that it’s September, but my love for a hearty, pork-centric meal only grows stronger during the autumn months. Here is a great recipe for roast pork tenderloin that is guaranteed to be a hit at your next dinner gathering with family or friends!

What you’ll need…

Roast Pork:

1 pork tenderloin (approx. 2 lb)

salt and pepper

olive oil

Balsamic Fig Reduction:

2 shallots (thinly sliced)

1 garlic clove (minced)

3 mission figs (ends trimmed, loosely chopped)

1 1/2 cups balsamic vinegar

2 TSP white sugar

salt and pepper

olive oil

Pickled Cherries:

1 1/2 cup white vinegar

3 TSP salt

2 TSP sugar

1 TSP pickling spice

1 cup fresh cherries (pitted and halved)


Start off by pre-heating your oven to 250 degrees. Rub the pork tenderloin with some olive oil and season all sides with salt and pepper. Pop it into a prepared baking dish and let cook in the oven for 1 hour, 15 minutes.

While that’s cooking, move onto the reduction. Place the shallots and garlic in a small pot with some olive oil and cook until softened, about 5 minutes. Add the figs to the pot and let cook for another 5 minutes, stirring occasionally. Next, pour in the vinegar and sugar. Once the pot comes to a bubble, reduce to low heat and let the liquid simmer until it reduces by two thirds. Season with salt and pepper to taste and leave warm on the stove until ready to serve the pork.

The pork is still cooking, right? Ok, time to quick pickle cherries! Combine the first 4 ingredients in a small pot, bring to a boil and pour over sliced cherries. Strain liquid while pouring to catch the small bits of pickling spice. Let sit for 15 minutes, drain and set aside until ready to serve.

Remove pork loin from oven. Finish by searing on all sides in a large, hot pan to form a crust. Let sit for at least 5 minutes before slicing. To plate, serve sliced pork over a bed of wilted greens (like spinach or swiss chard), top with balsamic fig reduction and a small spoonful of pickled cherries.

Now, sit down and eat!

Serves 5-6

Total cook time…1 hour, 25 minutes