You’ve likely come across figs baked into desserts, dried and nestled onto cheese platters, or preserved and slathered on toast for breakfast. But today, we’re mixing things up by pairing fig jam with tangy balsamic vinegar. The result? A sweet and savory sauce that’ll transform the tender pork tenderloin it’s drizzled on top of.
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Serving Size: 1 Serving (448g) | ||
Recipe Makes: 2 | ||
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Calories: 444 | ||
Calories from Fat: 128 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.3g | 19 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 125.8mg | 39 % | |
Sodium 147.8mg | 5 % | |
Potassium 1580.4mg | 42 % | |
Total Carbohydrate 38.1g | 11 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 31.5g | ||
Protein 40.2g | 57 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 444
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