Recipe: Balsamic-Fig Pork Tenderloin – 250 Cal (5 pts)
Balsamic-Fig Pork Tenderloin - 250 cal (5 pts)
Every now and then all of us have a little extra time on our hands – whether it’s the weekend or when you’re on a local vacation – and we get the urge to do a bit extra with the family’s meal. I recently found myself in this situation and decided to give a new recipe a try – Balsamic-Fig Pork Tenderloin. All I can say is that I’m glad that I did.
This wouldn’t be the typical entree to get made and served at my house but it did allow me to bring a host of new flavors and techniques to the dinner table. Plus, the marriage of the balsamic vinegar and the mission figs was absolutely delicious and one-of-a-kind.
Nutritional Information per Serving:
- Servings – 4
- Serving Size – 3 oz pork tenderloin and 2 Tbsp sauce)
- Calories – 250
- Total Fat – 4
- Fiber – 5
- WW – 5 pts
What You’ll Need:
- 1 lb pork tenderloin, lean
- 6-10 dried mission figs, rough chopped
- 2 Tbsp balsamic vinegar
- 1 Tbsp soy sauce
- 1/2 c chopped vidalia onion, rough chopped
- 2 Tbsp Water
- Salt and Pepper to Taste
Making the Entrée:
- Preheat oven to 425 degrees
- Heat oven safe skillet or cast iron pan to medium-high temp
- Spray pan with cooking spray
- Season tenderloin with salt & pepper to taste and place in pan
- Sear pork 5 minutes on each side and remove from pan & heat
- Blend liquid ingredients in bowl – water, vinegar, and soy sauce
- Place onions, figs and above sauce in skillet/pan
- Cook for a couple of minutes; freeing up bits from bottom of pan
- Return pork to pan / sauce and place in oven
- Bake for 10-15 minutes until internal temp is 160 degrees
- Remove from oven and allow to rest at room temp for 5 min
- Slice and serve
The tenderloin with its sweet and sour sauce is well-complemented by a side of mildly seasoned mashed potatoes and a steamed vegetable of choice. Mangia and enjoy.
