PORK TENDERLOIN WITH FIG-ORANGE GLAZE

Pork Tenderloin with Fig-Orange Glaze image

This surprisingly simple pork tenderloin is unique and full-flavored! The sauce is bursting with fig flavor, while the seasoning adds bite, and the orange adds subtle citrus flair. -Kathy Pettit, Los Angeles, California

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 21

Ingredients

1-1/2 teaspoons garlic powder
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon fennel seed, crushed
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/8 teaspoon cayenne pepper
2 pork tenderloins (3/4 pound each)
GLAZE:
2/3 cup reduced-sodium chicken broth
2 tablespoons brown sugar
1 tablespoon molasses
1/2 teaspoon balsamic vinegar
1/4 teaspoon ground cumin
1/8 teaspoon kosher salt
Dash white pepper
Dash ground cinnamon
1/2 cup chopped orange segments
10 dried figs
1/4 cup water
1 tablespoon olive oil

Steps:

In a small bowl, combine the first seven ingredients; rub over pork. Cover and refrigerate for at least 2 hours., For glaze, in a large saucepan, combine the broth, brown sugar, molasses, vinegar and seasonings. Stir in orange and figs. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 15-18 minutes or until figs are tender. Stir in water; cool slightly. Transfer to a blender; cover and process until smooth., In a large nonstick skillet, brown pork in oil on all sides. Spread with half of fig-orange glaze. Place pork on a rack in a shallow roasting pan lined with foil., Bake at 350° for 20-25 minutes or until a thermometer reads 145°, basting occasionally with remaining glaze. Let meat stand for 5 minutes before slicing.

Nutrition Facts : Calories 233 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 377mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges