There's nothing quite like the combination of savory and sweet, and this bacon-wrapped tenderloin with fig and balsamic glaze is a perfect example. I first came across the idea for this dish during a cozy dinner party at a friend's house. The blend of flavors was so impressive that I couldn't wait to put my own spin on it. Whether you're hosting an intimate dinner or just looking for a special weeknight meal, this recipe is sure to impress without overwhelming your schedule.

This dish pairs beautifully with roasted vegetables like asparagus or Brussels sprouts. A simple arugula salad with lemon dressing complements the rich flavors, and if you're up for making it extra hearty, a side of creamy mashed potatoes or polenta would be fantastic. For a refreshing finish, consider a light fruit salad made with seasonal fruits.

Servings: 4

1 1-pound pork tenderloin
6-8 slices of bacon
1/2 cup fig preserves
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh rosemary

Preheat your oven to 375°F (190°C).

Rub the pork tenderloin with olive oil, salt, pepper, and rosemary.

In a small bowl, mix the fig preserves and balsamic vinegar until smooth.

Wrap the tenderloin with bacon slices, securing with toothpicks if necessary.

Place the bacon-wrapped tenderloin in a baking dish.

Brush the fig and balsamic mixture over the bacon-wrapped tenderloin.

Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).

Let the tenderloin rest for 5 minutes before removing toothpicks and slicing to serve.

For an extra kick, sprinkle some crushed red pepper flakes over the fig and balsamic mixture before brushing it on the tenderloin. If you don't have fig preserves, apricot or cherry preserves can work as a substitute. For a slightly smoky flavor, try using a smoked bacon. If you're short on time, this recipe is also great cooked on the grill; just keep an eye on the bacon to make sure it doesn't burn.

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