Grammy's Kitchen · Pork Tenderloin · Fig Balsamic Pork Tenderloin
One of 40 pork tenderloin recipes we measured
from www.skinnytaste.com
It ranks #1 of 40 for tenderness among the pork tenderloin recipes we compared. 43 cooks on www.skinnytaste.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| fat | 5% | 4% |
| salt | 0% | 0% |
| aromatics | 0% | 1% |
| acid | 4% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 567 g | 20 oz pork tenderloins |
| kosher salt (to taste) | |
| 1 g | 1/4 tsp garlic powder |
| 22 g | 1 1/2 tbsp balsamic vinegar |
| 28 g | 2 tbsp fig butter |
| optional chopped parsley for garnish |
Method: 6 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made the fig balsamic roast pork the other day! Absolute amazing! So juicy and delicious!! Words cannot describe how good this is and super easy to prepare (even for a dad). My daughter is 11 and a picky eater she went back for a second helping 4x!! That say” — a cook, 5.0★
“I got a Balsamic Fig Mostada from my Farm Share. I followed this recipe, but then used the mostada instead of the fig butter. Absolutely delicious! I’ve added it yo my regular cycle of weeknight recipes. Easy, quick and delicious every time.” — a cook, 5.0★