PANKO-CRUSTED PORK TENDERLOIN WITH FIG GLAZE

Panko-Crusted Pork Tenderloin with Fig Glaze image

I always seem to have a jar of fig butter in my fridge for charcuterie boards. This recipe puts it to use in new ways -- to coat the pork tenderloin before rolling in panko and simmered in a buttery glaze to serve alongside the pork. If you don't have fig butter, it's absolutely worth buying a jar! The flavors pair beautifully with the pork.

Provided by Gabriela Rodiles

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 cups panko
2 1/2 teaspoons herbes de Provence
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/3 cup all-purpose flour
2 large eggs
1/3 cup plus 2 tablespoons fig butter or fig spread
2 pork tenderloins (2 1/2 to 3 pounds total), excess fat and silver skin removed
2 tablespoons balsamic vinegar
2 tablespoons unsalted butter

Steps:

Preheat the oven to 450 degrees F. Set a wire rack inside a rimmed baking sheet.
In a medium skillet, combine the panko, 2 teaspoons of the herbes de Provence, 2 teaspoons salt, several grinds black pepper and the olive oil. Toast the panko over medium heat watching carefully and stirring occasionally, until golden brown, about 3 minutes.
Prepare your breading station with three shallow baking dishes or plates big enough to fit the pork: Put the flour in one dish. Whisk the eggs with the 2 tablespoons fig butter in the second dish. Transfer the toasted panko to the third dish.
Season each pork tenderloin generously with salt. Coat each in the flour, shaking off the excess. Dip in the egg and fig mixture. Coat with the panko, pressing gently to adhere. Place on the prepared baking sheet. Insert a probe thermometer into the middle of one tenderloin (or use an instant-read thermometer to check the temperature after the suggested roasting time). Bake until cooked through and reaches 145 degrees F on the thermometer, 20 to 25 minutes.
About 5 minutes before the pork is done, make the fig glaze: Combine the remaining 1/3 cup fig butter with 1/3 cup water, the vinegar, the remaining 1/2 teaspoon herbes de Provence, 1/2 teaspoon salt and a few grinds black pepper in a small saucepan. Bring to a simmer over medium-low heat and cook, stirring occasionally, until slightly thickened but still pourable, about 5 minutes. Add the butter and swirl the pan until the butter melts and creates a shiny glaze.
Slice the pork and serve with the fig glaze on the side.