Pan-Seared Pork Tenderloin with Balsamic Fig Pan Sauce, Roasted Brussels & Farro Pilaf

Balsamic and dried figs have long sweetened savory Italian-style pan sauces, turning simple seared meat into something special. Here pork tenderloin meets that glossy reduction beside roasted Brussels sprouts and nutty farro pilaf for an easy date-night plate.

Serves 3

Estimate for one serving

• 620 cal
• 42g protein
• 58g carbs
• 24g fat
• 11g fiber

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Ingredients

• 1 lb pork tenderloin
• 12 oz brussels sprouts
• 0.75 cup uncooked farro
• 5 dried mission figs
• 1 large shallot
• 3 cloves garlic
• 3 tbsp balsamic vinegar
• 0.5 cup chicken broth
• 2 sprigs fresh rosemary
• 3 tbsp olive oil
• 1 tbsp unsalted butter
• 1.25 tsp kosher salt
• 0.75 tsp black pepper

Instructions

1. 1Preheat oven to 425°F. Halve Brussels sprouts, toss with olive oil, salt, and pepper. Roast 18–22 minutes until deeply caramelized.
2. 2Cook farro in 2¼ cups water with salt until tender, about 25 minutes. Drain any excess liquid and keep warm.
3. 3Season pork tenderloin generously with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high. Sear pork on all sides until golden, about 8 minutes total.
4. 4Transfer skillet to oven and roast pork until 145°F internal, 8–10 minutes. Remove pork to a plate and tent with foil.
5. 5In the same skillet, lower heat to medium. Add finely chopped shallot, minced garlic, and rosemary leaves; sauté 60 seconds. Add chopped dried figs, balsamic vinegar, and chicken broth. Simmer 3–4 minutes until reduced by half and syrupy. Swirl in butter and any resting juices from pork.
6. 6Slice pork against the grain. Plate with farro pilaf, roasted Brussels, and generous spoonful of balsamic-fig pan sauce.