If you love glazed roast pork tenderloin for dinner, but think they’re too much fuss for a weeknight dinner, you have to try this one from my friend, Holly Clegg.
The combination of sweet figs, fiery chili powder, soy sauce and tart vinegar makes an intoxicating marinade.
Her Fig Glazed Pork Tenderloin recipe from her KITCHEN 101 cookbook is so easy to make with a little preparation.
You can either marinate it for an hour when you come home from work. Or prepare the pork tenderloin the night before or first thing in the morning.
Check out Holly’s trim & TERRIFIC™ cookbooks on Amazon, too!
Update on Holly: Holly was diagnosed with gastric cancer in 2018. For the latest on Holly’s health, see her Instagram page.
You can learn more about Holly’s Cancer Journey and donate to the Holly Clegg Gastric Cancer Research Fund at MD Anderson Cancer Center on her behalf.
Turn Fig Glazed Pork Tenderloin into a meal plan for leftovers
Let me help make meal planning a little easier for you with a menu idea that turns leftovers from this Fig Glazed Pork Tenderloin into a fresh fun new meal!
Cook your glazed pork tenderloin recipe in the oven or grill — either way this dish is a hit.
It’s even diabetic friendly as long as you’re choosing the leanest cuts of pork by looking for those ending in “loin” or “round.”
For a yummy main dish salad the next day, slice leftover pork tenderloin thinly to top a bed of romaine lettuce, sliced apples, avocado, almonds, your favorite cheese, and a drizzle of balsamic vinaigrette.
With so little time these days to prepare multiple meals, make sure your one meal provides built-in options for another dinner.
Remember to have fun with leftovers! Think of them as a no-stress convenience item to cook your next trim and terrific meal!
This Mama’s tips for making a glazed pork tenderloin recipe
You may want to tenderize the pork tenderloins with a meat tenderizing tool before placing them in the marinade.
My favorite is the Jaccard Supertendermatic 16 Blade Tenderizer because it helps the meat absorb more marinade and become more flavorful. Tenderizing the meat also reduces cook time and prevents the meat from shrinking up while cooking.
Check the seasoned rice vinegar you’re using doesn’t have any gluten in it either. (Most shouldn’t.)
More awesome recipes from Holly Clegg
Fig Glazed Pork Tenderloin
- In a plastic resealable bag, combine fig preserves, chili powder, garlic, vinegar, and soy sauce. Season tenderloins to taste and place in bag. Refrigerate one hour or longer, time permitted.
- Preheat oven 350°F. Place tenderloin on a baking sheet covered with foil. Cover tenderloins with some of the marinade. Toss out remaining marinade.
- Cook tenderloins, basting after 20 minutes with marinade in pan and continue cooking another 20 minutes or until thickest part of tenderloin registers 160°F.
- Serving size: 4 ounces
- Calories: 241
- Calories from Fat: 65 (27%)
- Total Fat: 7g
- Saturated fat: 2g
- Unsaturated fat: 5g
- Sodium: 143mg
- Total Carbohydrates: 10g
- Sugar: 7g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 100mg
Dietary Exchanges: 1/2 other carbohydrate, 4 lean meat
Pictures and recipe used with permission of author.