Seared pork tenderloin glazed with a fig-balsamic reduction that balances sweet and tangy flavors. Garlic powder seasons the meat while fig butter enriches the pan sauce.
Original recipe: www.skinnytaste.com
Fig Balsamic Pork Tenderloin has a low glycemic load of 0.0 per serving — minimal blood sugar impact — suitable for most people managing diabetes or blood sugar levels.
The primary glycemic load contributor is garlic powder (GL 0.0). These ingredients account for the majority of the carbohydrate impact per serving.
Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.