Now that it’s September, I’m craving the return of those big, bold earthy flavors that we enjoy in the fall. Pumpkin is an obvious one, but for me, fig is another.
Dried figs and fig jam have become a favorite pairing with cheese and charcuterie. I’m always watching for new ways to pair this jam with other menu items. When I spotted this idea, I had to try it. I spotted this balsamic fig butter at Sprouts a few months back, but hadn’t figured out how best to use it. Until now…
The balsamic fig caramelizes in the oven in the most beautiful way. Not only it is lovely to look at, but the taste is out of this world. Pair it with roasted fall veggies and a beautiful brightly dressed salad.
Easy Fig Balsamic Pork Tenderloin
Adapted from Skinnytaste
20 oz pork tenderloin
kosher salt, to taste
1/4 tsp. garlic powder
1 1/2 Tbsp. balsamic vinegar
2 Tbsp. Sprouts Balsamic Fig Butter
1. Preheat the oven to 375°F.
2. Season the pork with salt and garlic powder and place on a baking pan.
3. Combine the vinegar and fig butter and generously brush it all over the pork.
4. Roast until the center of the pork reaches 145°F with a meat thermometer, about 25 to 30 minutes depending on the size of your pork and your oven.
Let it rest for 10 to 15 minutes before slicing into 8 pieces.
Per 5 oz. serving:
CAL 196; FAT 5g; CARBS 6g; FIB 0.5g; SUG 5g; PROT 30g