Big shoutout to one of my fire buddies for this insane Balsamic Fig Pork Tenderloin dish! This has become one of my favorite station meals, and although it may look pretty gourmet, it’s really easy to make. Coming in at only 459 calories and 50g of protein per serving, this is a dish that you and your crew will fall in love with. It’s great around the holidays and will definitely have you feeling satisfied and fueled for whatever comes next.

Start by searing lean pork tenderloin to golden perfection, then finish it off in the oven. The real showstopper? The balsamic fig jam sauce! A splash of balsamic vinegar, a drizzle of honey, and a spoonful of fig jam combine to create a rich, sweet sauce that you’ll want to pour over everything. Toss the brussel sprouts with crispy bacon and crumbled goat cheese for the perfect sidekick to your tenderloin. And don’t forget to cook your rice in chicken broth for an extra flavor boost that’ll take the whole dish to the next level.

Watch this quick video here for some tips on how to make this. Everyone you make this for will think you snuck off to cooking school without telling anyone. Give the recipe a try, and let us know what you think of this mouth-watering Balsamic Fig Pork Tenderloin!

If you’re looking for some more hearty, festive dinner ideas, check out this One-Pan Turkey Pot Pie.

Balsamic Fig Pork Tenderloin

You'll knock people's socks off with this one. Juicy, perfectly cooked pork tenderloin paired with crispy brussel sprouts and a sweet, tangy balsamic-fig reduction with goat cheese crumbles to balance everything out.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Protein: 50g

Helpful Kitchen Tools

• Bench Scraper
• HexClad 2-Quart Saucepan
• HexClad 12-inch Fry Pan
• Meat Thermometer

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Ingredients

Brussel Sprouts

• 6 cups brussel sprouts
• 6 slices center cut bacon

Rice

• 1 1/2 cups rice
• 3 cups chicken broth (or water)

Pork Tenderloin

• 36 oz pork tenderloin
• 1 tbsp butter

Sauce

• 1 yellow onion
• 3 cups chicken stock
• 3 tbsp balsamic vinegar
• 2 tbsp honey
• 2 tbsp fig jam
• 1 tbsp butter
• 1 bunch fresh thyme

Remaining Ingredients

• 6 tbsp goat cheese

Instructions

Mise En Place

• Chop 1 yellow onion
• Finely chop 1 bunch fresh thyme
• Remove the stems from 6 cups brussel sprouts
• Cut 6 slices center cut bacon into bite-sized pieces

Brussel Sprouts

• Pre-heat the oven to 350F
• Toss the brussel sprouts and bacon together, distribute evenly on a baking sheet and place in the oven for 20-25 minutes until crispy and fork tender

Rice

• Cook 1 1/2 cups rice per the instructions on the package
• Use 3 cups chicken broth (or water) for added protein and flavor

Pork Tenderloin

• In a pan over medium-high heat, add 1 tbsp butter and sear 36 oz pork tenderloin on all sides
• Once seared, place the tenderloins on a baking sheet and place in the oven until the internal temperature reaches 145F

Sauce

• In the same pan you seared the pork in, add the chopped onions. Cook for 3 minutes
• Add 3 cups chicken stock and 3 tbsp balsamic vinegar. Cook down until the volume of the liquid reduces by half
• Stir in 2 tbsp honey and 2 tbsp fig jam. Allow the sauce to thicken
• Turn the heat off and stir in 1 tbsp butter and half of your chopped thyme

Assemble

• Plate your dinner with 1/2 cup of cooked rice, 6 oz of pork tenderloin, and 1 cup of cooked brussel sprouts
• Top with your sauce, fresh thyme and goat cheese crumbles

Video

https://www.instagram.com/reel/DBJhYZbJXVk/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

Nutrition

Calories: 450kcal | Carbohydrates: 52g | Protein: 50g | Fat: 7g

Making this recipe?Mention @thestationchef_ or tag #stationchef so we can like!