Not your Momma's Roast Pork

I have been making pork tenderloin for many years now and every time I do, it comes out dry, bland, and chewy. I keep trying though because I am always looking for a good lean substitute for chicken (I mean how many nights a week can you eat chicken people, seriously). Well, I can honestly say, I have found the PERFECT recipe to make that juicy, tasty, melt in your mouth pork and of course it comes from my girl Gina over at SkinnyTaste.com.

This recipe is quick and easy... two words that are music to my ears! The flavor is sweet but tangy and the texture if the meat is spot on! Even my husband, who BEGS me to stop making pork, loves it and goes back for seconds (and sometimes thirds). We usually end up throwing away half of our tenderloin but this time, he and I were fighting over who should get the last piece (of course I won). 

What in the world is fig butter? I asked myself this question before making this dish. So, I had to do a little research. Jams can get kind of sticky but fruit butters are just smooth. In the realm of fruit spreads, they are also known for bigger, bolder, more concentrated fruit flavor. In fact, according to federal regulation, fruit butter must contain at least five parts fruit to two parts sweetener. No BUTTER at all! I used Trader Joe's fig butter, but if you don't have any on hand you could also use another fruit spread, such as apple butter.

I didn't have any parsley on hand so I didn't use it. Make this one soon and tell me what you think. :) 




Serves 4



Ingredients:



- 20 oz pork tenderloins
- kosher salt, to taste

- 1/4 tsp garlic powder
- 1 1/2 tbsp balsamic vinegar
- 2 tbsp fig butter
- (optional) chopped parsley for garnish













Instructions:
1) Preheat the oven to 375°F. Season the pork with salt and garlic powder and place on a baking pan. Combine the vinegar and fig butter and generously brush it all over the pork.


2) Roast until the center of the pork reaches 145°F with a meat thermometer, about 25 to 30 minutes depending on the size of your pork and your oven. Let it rest for 10 to 15 minutes before slicing into 8 pieces. Top with parsley if desired.

Enjoy!!