Ingredients

The following ingredients have 4 Servings
  • 1 3-4 lb. pork tenderloin (usually in two pieces)
  • 1 13 oz. jar fig preserves (I used Bonne Maman)
  • 3 tsp whole grain dijon mustard
  • 2 tsp balsamic vinegar

Instruction

  • Mix together preserves, mustard and vinegar.
  • Line pan with foil or parchment paper and place tenderloin on pan
  • Brush with glaze mixture on both sides
  • Bake at 350 for about 20-30 minutes or until meat is cooked to desired temperature. I cook mine to 145 degrees F. and give it a five minute rest.
  • Brush with glaze several times during cooking process.