Fig-Balsamic Reduction
For Pork Tenderloin
Serves 2-4
20 Minutes To Prepare

This Fig-Balsamic reduction is easy to make ands a pop of flavor to Pork Tenderloin. Be sure to  download the recipe for the matching Pork Tenderloin.

Serve with Ballentine Fig Tree Merlot.

INSTRUCTIONS

INGREDIENTS

6–8 dried figs, chopped (or fresh when in season) 

⅓ cup balsamic vinegar 

½ cup red wine (use Merlot if possible) 

½ cup chicken stock 

1 small shallot, finely chopped 

1–2 tsp honey (optional) 

1 tbsp butter

DIRECTIONS

Pat tenderloin dry, season generously with salt + pepper.

Rub with olive oil, garlic, and herbs.

Let sit ~20–30 minutes (takes the chill off).

Preheat oven to 400°F.

Heat a pan (cast iron if you’ve got it) over medium-high .

Sear on all sides until nicely browned (about 6–8 minutes total).

Transfer to a 400°F oven.

Roast ~12–15 minutes until internal temp hits 140–145°F.

Rest 5–10 minutes before slicing.

Drizzle with our Fig-Balsamic Reduction just before serving.