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Merlot Fig Balsamic Glazed Pork Tenderloin

A delightful and sophisticated pork tenderloin dish glazed with Merlot, fig jam, and balsamic vinegar, perfect for family gatherings or cozy dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 1350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pieces pork tenderloins Look for cuts that are pale pink and lean with a bit of marbling.
  • 1/2 cup Merlot wine
  • 1/3 cup fig jam Natural sweetness.
  • 2 tbsp balsamic vinegar Adds acidity.
  • 2 cloves garlic (minced) Adds flavor.
  • 1 sprig fresh rosemary For garnish.
  • to taste salt Essential for seasoning.
  • to taste pepper Essential for seasoning.

Method
 

Preparation
  1. Start by seasoning the two pork tenderloins generously with salt and pepper.
  2. Heat an oven-safe skillet over medium-high heat and sear the pork until browned on all sides, about six minutes.
Glaze Preparation
  1. While the pork is searing, whisk together the Merlot, fig jam, balsamic vinegar, and minced garlic in a small bowl to create a glaze.
Cooking
  1. Once the pork is nicely browned, pour the Merlot glaze over the tenderloins in the skillet, coating them evenly.
  2. Transfer the skillet to a preheated oven set at 400°F and roast the pork for about 15 to 18 minutes until the internal temperature reaches 145°F.
  3. Remove the skillet from the oven and let the pork rest for five minutes, allowing the juices to redistribute.
  4. After resting, slice the tenderloin into medallions for serving.
Serving
  1. Spoon the remaining sauce from the skillet over the sliced pork and garnish with fresh rosemary.
  2. Enjoy with a glass of Merlot for an elegant meal.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months. Reheat gently before serving.