Pecan Crusted Pork Tenderloin with Balsamic Fig Glaze 

Written by Published on in Main Dishes, Recipes, Southern Fried Skinnyfied

A delicious, simple recipe for pork tenderloin with a pecan crust & the most delicious fig sauce made with fig preserves. It is sure to impress!

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I paired this with Paired with Farmhouse Vineyards Ramble On Red Wine Blend for a complete fancy dinner!

Hey ya’ll!

            I’m Paige Murray and I live in Stephenville, TX with my husband Ty Murray (9x world champion cowboy), 3 year old daughter Oakley, and 10 year old bonus son, Kase. We live on the TY Ranch, a 2,800 acre cow/calf operation with 12 great ranch horses. I stay busy taking as a mama and taking care of my funny farm of with chickens, guineas, peacocks, 4 cats, 2 mini horses, a hamster, a pot-bellied pig & a sheep. It’s never quite complete but my husband begs to differ. I’m passionate about nutrition & fitness and authored a cookbook called “Southern Fried Skinnyfied.”

            I was so excited to be asked by Pederson’s Natural Farms to take part in the Texas Trio Collaboration! I’m proud to now call myself a Texan and honored to take part in supporting Texas businesses. I’ve traveled the country but never felt state pride quite like I do in Texas.

            Pederson’s Natural Farms paired me with Durham-Ellis Pecan Company and Farmhouse Vineyards. 

Pederson’s Natural Farms sits in Hamilton, TX (about an hour from me). When I first met Ty and got to take part in my first branding here at the ranch, I met two of Ty’s cowboy friends, Neil Dudley and Cody Lane. Turns out Cody is the president of Pederson’s Farms and Neil is the vice president. We bonded over our passion with nutrition and eating! Pederson’s Natural Farms prides itself of supplying all natural fresh and smoked meats. The animals are raised humanely with no steroids, hormones or antibiotics! They work with self-sustaining family farms who are good stewards of the land and raisie animals with a comfortable life. You can click here and use code TEXASPAIGE for 10% off your first order!

Farm House Vineyards sits in West Texas in Brownfield, TX. It is owned by the Seaton’s and Furgeson’s, abrother-sister combo multi-generational farm family that together farms 7,000 acres of row crops and 4 vineyards. The grow grapes for boutique and largest wineries in Texas. They sent me some amazing wine (which I’m sipping on now) and included a bottle of cotton honey, made by bees that pollinate their cotton fields. 

Durham-Ellis Pecan Company is located in Comanche, TX (an hour from me). Durham Pecan Company began in 1928 when W.M. Durham Sr. wanted to help people earn money in hard times. He set up long tables for workers to shell pecans by hand. They earned money with the pecan meat was weighed. Today they shell millions of pounds of pecans. 

I hope reading about these incredible companies gives you a feeling of the American values and dreams we were founded on such as hard work, determination, integrity, family and the nostalgia of making a living off of the land!

This was such a fun project for me to be a part of! Knowing where my food came from was such a special part of the cooking process. I can picture the pecan trees, the grape vines, and the people behind the product! 

I hope ya’ll enjoy this dish and wine pairing as much as our family did! 

To check out my other recipes from this collaboration:

Cinnamon Wine Poached Pears with Butter Toasted Pecans

New Mexican Green Chile Pork Stew with Bacon Pecan Cornbread

Pecan Crusted Pork Tenderloin with Balsamic Fig Glaze 
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Pecan Crusted Pork Tenderloin with Balsamic Fig Glaze 

Recipe by Paige MurrayCourse: MainCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

35

minutes

A sure to impress, simple recipe for juicy pecan pork tenderloin & a balsamic fig sauce

Ingredients

  • Pork Tenderloin

  • 1 Pederson’s Natural Farms Pork Tenderloin

  • 2 cups Durham-Ellis Pecan Halves

  • 1 teaspoon Salt

  • 1 teaspoon Pepper

  • 2 tablespoons Maple Syrup

  • Balsamic Fig Glaze

  • 1 tablespoon Oil

  • 1 Shallot, diced

  • 1 sprig of Thyme, leaves removed

  • ¾ cup Fig Marmalade or Jam

  • 1/3 cup Balsamic Vinegar

  • 1 teaspoon Chicken Stock Concentrate

  • ½ cup water

  • 1 tablespoon Butter

Directions

  • For Pork Tenderloin
  • Preheat oven to 375* F.
  • Pat pork tenderloin dry
  • Crushed pecans in a bag with a mallet or chop with a blender or food processor.
  • Place pecans in a shallow baking dish and mix with salt, pepper and 1 tablespoon of maple syrup.
  • Brush pork tenderloin with 1 tablespoon of maple syrup and place in pecan mixture. Press pecan mixture into pork tenderloin.
  • Line a baking sheet with foil and place pecan crusted pork tenderloin on foil.
  • Bake until internal temperature reaches 145*F (about 20-30 minutes). Use a meat thermometer and don’t overcook it or it will dry out.
  • Start on Glaze with about 10 minutes left of cooking time on the tenderloin.
  • Remove tenderloin from oven and let rest for 5 minutes.
  • For Balsamic Fig Glaze
  • Heat 1 tablespoon of oil in a nonstick skillet over medium heat.
  • Sautee diced shallot and thyme for 2-3 minutes.
  • Stir in ¾ cup of fig jam and 1/3 cup Balsamic Vinegar to the skillet. Simmer 1 minute.
  • Stir in ½ cup water and chicken stock concentrate. Cook until thickened, about 5 minutes.
  • Stir in 1 tablespoon of butter.
  • Serve over pork tenderloin medallions!
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