Balsamic-Fig Glazed Pork Tenderloin with Thyme and Crispy Shallots

Steps

1. Step 1

   Heat the oven to 425°F. Pat the tenderloins dry and season them all over with the salt and pepper. Let them sit at room temperature while you fry the shallots.

   5 min · 425°F

   • 2 pork tenderloins (about 1 lb each)
   • 1 1/2 tsp kosher salt
   • 1/2 tsp black pepper
2. Step 2

   Put the sliced shallots and the 1/2 cup olive oil in a small saucepan over medium heat. Cook, stirring often, until the shallots turn an even golden brown, 10 to 14 minutes. They go from golden to burnt quickly, so pull them as soon as most rings are light brown. Scoop them onto a paper-towel-lined plate with a slotted spoon, spread them out and sprinkle with salt; they crisp as they cool. Save the shallot oil for another use.

   14 min

   • 3 large shallots
   • 1/2 cup olive oil
   • salt
3. Step 3

   Heat the 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Sear the tenderloins until well browned on all sides, about 2 minutes per side, 6 to 8 minutes total.

   8 min

   • 1 tbsp olive oil
4. Step 4

   Transfer the skillet to the oven and roast until an instant-read thermometer in the thickest part reads 140°F, 12 to 16 minutes. Move the pork to a cutting board and tent loosely with foil.

   14 min, hands-off · 425°F

5. Step 5

   Set the skillet back on the stovetop over medium heat (the handle is hot, so use a towel). Add the butter and garlic and cook until fragrant, about 30 seconds. Pour in the balsamic vinegar and scrape up the browned bits, then stir in the fig jam, stock and thyme sprigs.

   2 min

   • 1 tbsp unsalted butter
   • 2 garlic cloves
   • 1/2 cup balsamic vinegar
   • 1/3 cup fig jam
   • 3/4 cup chicken stock
   • 4 sprigs fresh thyme
6. Step 6

   Simmer briskly, stirring now and then, until the glaze reduces by about half and coats the back of a spoon, 8 to 10 minutes. Fish out the thyme sprigs. Stir in any juices from the cutting board and taste for salt.

   10 min, hands-off

7. Step 7

   Slice the pork 1/2 inch thick. Brush or spoon the warm glaze generously over the slices, then scatter the crispy shallots and chopped thyme leaves over the top. Serve with the remaining glaze on the side.

   5 min

   • 1 tsp fresh thyme leaves

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026