Dieses Schweinefilet mit Feigen & Balsamico-Glasur ist besser als im Restaurant! 🍷✨

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar has a similar acidity and flavor profile.

fresh figs

🥗Healthier: dried figs

💰Cheaper: canned peaches

Dried figs are more accessible and have a longer shelf life.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + seasoning

Vegetable broth can be lighter and lower in sodium.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: oregano

Dried thyme is more concentrated and often less expensive.

Preheat the oven to 200°C (390°F).

Season the pork tenderloin with salt, black pepper, and dried thyme.

Heat olive oil and butter in a skillet over medium-high heat.

Sear the pork on all sides until golden brown.

Spread Dijon mustard over the pork tenderloin.

In the same skillet, add dried figs, honey, balsamic vinegar, and red wine; bring to a simmer.

Cook until the sauce is slightly thickened.

Transfer the pork to the oven and roast for 20 minutes until cooked through.

Meanwhile, toss the diced potatoes with salt, olive oil, and fresh rosemary; roast in the oven for 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens