Moroccan Fig Balsamic Pork Tenderloin


  • 2 lbs pork tenderloin sliced in 1 to 2 inch slices
  • 4 Tbsp Butter Olive Oil
  • ¾ cup chicken broth
  • ¾ cup dry white wine
  • ¼ cup apricot & peach jelly
  • 1 tsp fresh rosemary
  • 4 Tbsp Fig Balsamic
  • ¼ cup Moroccan spice ***

*** Moroccan Spice Recipe: 1 tsp granulated garlic, ½ tsp fennel seeds, 1 tsp cumin, 2 tsp Thai Ginger Sea Salt, 1 tsp Clove Cane Sugar, 2 Tbsp Cinnamon Cane Sugar, 1 tsp ground coriander,  1 ½ tsp ground cardamom & 1 Tbsp orange zest.


  1. Place the tenderloin slices in a zip lock bag and cover with Moroccan spice. Let rest for a while.
  2. Heat skillet to medium. Add Butter Olive Oil to skillet and place the tenderloin in the pan.
  3. Sear pork on both sides until golden brown. Remove and place on a dish. Set aside and cover, let rest a few minutes.
  4. Keep skillet heat at medium and add in broth, wine and jellies. Bring to a boil, and then add in Fig Balsamic.
  5. Let the Fig Balsamicsauce reduce slightly. Next, return the tenderloin back to skillet and warm through.
  6. Garnish with fresh rosemary and then plate.

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