Balsamic fig and onion relish over pork tenderloin

Heart Smart Gluten Free Low Sodium

Lean, nutrient-rich pork tenderloin is affordable and easy to find at your local grocery store. Unlike many other pork products, pork tenderloin is low in sodium too!


2 tablespoons balsamic vinegar
2 tablespoons water
1 pound pork tenderloin
8 dried figs, coarsely chopped
3/4 cup chopped onion


  1. Preheat oven to 425 F.
  2. In a small bowl, combine vinegar and water. Set aside.
  3. Heat a medium oven-proof skillet (or pan) over medium-high heat. Add pork and cook for 5 minutes or until all sides are browned. Remove pork from skillet and set aside.
  4. Add vinegar mixture, figs and onion to the skillet. Loosen the brown bits at the bottom of the skillet with a heat-safe spatula. When onion mixture is warmed through, transfer to a medium mixing bowl and cover with aluminum foil to keep warm until ready to use.
  5. Add pork to skillet and bake uncovered for 15 minutes or until a cooking thermometer inserted into the center of the pork reaches 160 F (slightly pink in color). Stir onion mixture and pour over cooked pork. Loosely cover skillet with foil and let stand for 5 minutes before slicing.
  6. Serve warm.

Makes 4 servings

Carb choices per serving: 1 1/2

First Published: 03/21/2016
Last Reviewed: 03/21/2016

pork tenderloin
Leftover figs? Save them to enjoy as a fiber-rich snack! Dried figs will keep for several months if you store them in a cool, dark place or the refrigerator.
balsamic fig and onion relish over pork tenderloin label