Fig-Balsamic Glazed Pork Tenderloin
McQuade’s Celtic ‘Fig ‘n Ginger’ Chutney add that rich & sweetness to this decadent meat.
| Servings | Prep Time |
| 4-6people | 10mins. |
| Cook Time |
| 30mins: |
|
|
Ingredients
- 2 pork tenderloins
- 1/2cup honey
Marinade Paste
- 1tbsp ground ginger
- 1tbsp turmeric
- 1tbsp granulated onion
- 2tsp paprika
- 1tsp kosher salt
- 2tbsp olive oil
Fig Glaze
- 7oz McQuade’s Celtic ‘Fig ‘n Ginger’ Chutney(1 jar)
- 1/3cup balsamic vinegar
- 1/3cup honey
- 1/4cup water
- 2tbsp soy sauce
- 1tsp granulated onion
- 1/4tsp black pepperground
Instructions
- Rinse and pat-dry Pork Tenderloins. Pre-heat oven to 400 degrees. Line baking sheet with aluminum foil, fitted with a wire rack.
Marinade Paste
- Prepare Marinade Paste: In a small bowl, combine Marinade Paste ingredients, mix to a paste.
- Rub Pork Tenderloins with prepared Marinade Paste, wrap in plastic wrap, marinade refrigerated 1 hour.
Fig Glaze
- In the pitcher of a blender or bowl of a food processor, process Fig Glaze Ingredients - blend until smooth.
- Add glaze mixture to a small saucepan, bring to a simmer. Simmer on medium-heat until reduced by half (about 10 minutes), set aside, let cool to room temperature, stir in 1/2 cup Honey.
- Roast Pork Tenderloins: Remove Pork Tenderloins from plastic wrap, place on wire rack, and roast in 400 degrees over for 8 minutes.
- Remove from oven and spoon or brush half the Glaze over tenderloins, return to oven and roast 10 minutes. Repeat Marinade with the other side, roast 10 minutes.
- Remove from oven, cover with foil, and allow to rest 10 minutes. Slice at an angle into 1/4-inch medallions, serve with Lebanese Rice Pilaf.
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