Sheet Pan Pork Cheesesteak
40 MINS
6 - 8 servings
Walnut Crusted Pork Tenderloin with Balsamic Fig Sauce
Walnut Crusted Pork Tenderloin with Balsamic Fig Sauce
35 | 6 servings
Ingredients:
- 1 Hatfield Tuscan Herb Dry Rub Seasoned Pork Tenderloin
- 1/2 cup walnuts – roughly chopped
- 1 tsp olive oil
- 1 shallot – chopped
- 1 tbsp fresh rosemary – chopped
- 8.5 oz fig preserves
- 1 tbsp dijon mustard
- 3 tbsp balsamic vinegar
- 1 – 2 tsp beef broth or water – if needed
Preparation:
- Preheat oven to 375º F.
- Roll the Hatfield Tuscan Herb Dry Rub Seasoned Pork Tenderloin in the chopped walnuts and place on a baking sheet. Bake for 35 minutes. Allow to rest for 5 minutes before slicing.
- While the pork cooks, add the olive oil to a medium skillet and heat over medium high heat.
- Add the shallot and cook for 2 minutes, until softened. Add the rosemary and cook an additional minute.
- Add the fig preserves, balsamic vinegar and dijon mustard and simmer for 4 – 6 minutes, until reduced and begins to thicken. If the sauce gets too thick, stir in a little broth or water as needed.
- Remove from heat and serve with the sliced pork.
Recipe created by Hatfield’s friend Michelle Atwood at iheartpublix.com.
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