Pork tenderloin is elegant and forgiving — it takes on whatever you give it. Raspberry Balsamic Crème Honey contributes fruit, acid, and a natural reduction that glazes the meat as it rests. The figs roasted alongside catch the pan drippings and become something between a side dish and a sauce.

Ingredients

• 2 pork tenderloins (about 1 lb each), silver skin removed
• 4 tbsp Black Barn Apiary Raspberry Balsamic Crème Honey, divided
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp fresh thyme leaves
• Salt and freshly cracked black pepper
• 6–8 fresh figs, halved (or dried figs soaked in warm water 15 minutes)
• 2 tbsp unsalted butter

Method

1. Preheat oven to 425°F. Pat tenderloins dry and season generously with salt and pepper.
2. Whisk together 2 tbsp Raspberry Balsamic Crème Honey, balsamic vinegar, garlic, and thyme. Brush over tenderloins and let sit 15 minutes.
3. Heat olive oil in an oven-safe skillet over high heat. Sear tenderloins 2 minutes per side until deep brown on all surfaces — not just top and bottom.
4. Arrange fig halves cut-side up around the tenderloins. Drizzle figs with 1 tbsp honey. Transfer pan to oven.
5. Roast 15–18 minutes until internal temp reaches 145°F.
6. Remove from oven. Add butter to the pan and baste tenderloins with the melted butter and pan drippings. Brush with the remaining 1 tbsp Raspberry Balsamic Crème Honey.
7. Rest 5 minutes, then slice on the bias into medallions. Serve with roasted figs and pan juices spooned over.

Chef's Notes

The 5-minute rest is not optional — pork tenderloin seizes immediately if cut too soon. A Pinot Noir or light Burgundy is the ideal companion here. This dish also works beautifully in summer with stone fruit: swap the figs for halved plums or peaches and reduce the oven time by 2–3 minutes.