Herbed Pork with Fig Glaze

You guys, I am crazy for fig jam. I eat a Mozzarella & Fig Jam Panini for lunch almost every day. One of my other favorites? Herbes de Provence. I sprinkle that business on roasted vegetables, chicken...just about anything.

When I read a recipe from the Pioneer Woman that combined the two, I had to give it a whirl. Good gracious, this Herbed Pork with Fig Glaze knocked my socks off. I kept going back for more. And more. And more. Then I cleaned up after dinner, and tried a few more bites. The next day, I snuck cold slices straight from the fridge.

Seriously, you have to give this one a try. In addition to being ridiculously delicious, it's hands-off. After you season the pork and top it with fig jam, just pop that baby in the oven, and you're off to the races. Or the dinner table, as the case may be.

Let's get cooking!
Erin

Herbed Pork with Fig Glaze
Adapted from The Pioneer Woman
Serves: 6

2 pork tenderloins, about 2 pounds total
2 1/2 teaspoons Herbes de Provence
Salt and Pepper
1/3 cup fig jam

Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil for easy clean up.

Sprinkle pork on all sides with Herbes de Provence and salt and pepper, pressing to help the herbs adhere. Place pork on prepared baking sheet. Schmear fig jam over the top of the pork so it's evenly covered.

Bake in preheated oven for about 15-18 minutes, until pork is rosy pink in the center and reaches and internal temperature of 140 degrees. Tent with foil and allow pork to rest for 10 minutes. This will allow the juices to redistribute, and the meat will continue to come up in temperature to around 145-150 degrees. Slice and serve.