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Walnut Crusted Pork Tenderloin with Balsamic Fig Sauce

Michelle
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6

Ingredients
  

  • 1 Hatfield Tuscan Herb Dry Rub Seasoned Pork Tenderloin
  • 1/2 cup walnuts - roughly chopped
  • 1 tsp olive oil
  • 1 shallot - chopped
  • 1 tbsp fresh rosemary - chopped
  • 8.5 oz fig preserves
  • 1 tbsp dijon mustard
  • 3 tbsp balsamic vinegar
  • 1 - 2 tsp beef broth or water - if needed

Instructions
 

  • Preheat oven to 375ยบ F.
  • Roll the Hatfield Tuscan Herb Dry Rub Seasoned Pork Tenderloin in the chopped walnuts and place on a baking sheet. Bake for 35 minutes. Allow to rest for 5 minutes before slicing.
  • While the pork cooks, add the olive oil to a medium skillet and heat over medium high heat.
  • Add the shallot and cook for 2 minutes, until softened. Add the rosemary and cook an additional minute.
  • Add the fig preserves, balsamic vinegar and dijon mustard and simmer for 4 - 6 minutes, until reduced and begins to thicken. If the sauce gets too thick, stir in a little broth or water as needed.
  • Remove from heat and serve with the sliced pork.