Fig season is here, and when I saw big, plump, black mission figs on the market shelves last weekend I had to buy some. I’ve said before that figs are not my most favorite fruit. I’ve never really enjoyed them raw, but last year I made grilled lamb chops with roasted figs and my opinion of them shifted. Something about the roasted figs in a savory dish changed my mind. Sweet and savory dishes always get my attention.
Since lamb paired so well with figs, I knew that pork tenderloin would be the perfect fig companion for this recipe. I completed the dish with rosemary, red onions, and a sauce of chicken stock, whole grain mustard, maple syrup, and butter.
The last week or so, the temperature has finally dropped into the 80s after a summer of nothing but 90+ degrees. The relentless heat has me wishing for the arrival of fall. With cooler temperatures, I’m sensing a slight feeling of fall in the air. Maybe it’s just wishful thinking, though. This pork tenderloin and fig combination seems like a transitional dish with a taste of fall. I’m a total summer person, but this year, I welcome the change of seasons and delicious fall flavors.
Ingredients
1 tablespoon extra virgin olive oil
1 1/2-pound pork tenderloin
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 1/2 cups low-sodium chicken stock
1 tablespoon whole grain mustard
2 tablespoons maple syrup
1 small red onion, thinly sliced
2 cloves garlic, minced
1 sprig fresh rosemary
10 to 12 black mission figs, cut in half lengthwise
2 tablespoons unsalted butter
Instructions
1. Preheat oven to 425 degrees. Season pork tenderloin with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat olive oil in a large, heavy, oven-proof skillet over high heat. Brown tenderloin for 3 to 4 minutes on each side. Remove from skillet.
2. Add onion and garlic to skillet and saute for 1 to 2 minutes. Add chicken stock, mustard, maple syrup, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and whisk to combine. Add rosemary sprig and reduce liquid by half over high heat. Transfer pork back to skillet and surround with figs.
3. Transfer skillet to oven and bake for 10 to 15 minutes or until internal temperature reaches 145 degrees.
4. Transfer pork and figs to a platter. Remove rosemary and discard. Cover platter loosely with aluminum foil and rest for 10 minutes.
5. Melt butter into sauce over medium heat, whisking to combine. Slice pork and serve immediately with sauce.
https://southernboydishes.com/2015/08/18/roasted-pork-tenderloin-with-figs-and-red-onion/You may also like:
Bill Harris
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Jessika says
August 25, 2015 at 8:47 pmI have a tenderloin to cook for my mom and this recipe will make her the happiet. Thanks for the inspiration!
Bill Harris says
August 25, 2015 at 9:11 pmThanks for stopping by, Jessika. Please let me know how you like the recipe. Have a great week!
Brenna says
August 19, 2015 at 6:04 pmI have a green fig tree in my backyard and am constantly searching for fig recipes. What are your thoughts on subbing for the mission figs? I know that greens are a bit sweeter than missions.
Bill Harris says
August 19, 2015 at 6:20 pmThanks for dropping by SBD, Brenna! I think green figs would work just fine for this recipe. I’ve actually made it with other types of figs. Let me know how you like the recipe.
Brenna says
August 19, 2015 at 6:35 pmWill do ~ and thanks! This recipe looks yum!
Herb Moskowitz says
August 19, 2015 at 4:02 amLove figs and pork do this looks light it will be dinner tonight
Thank you
Herb
Bill Harris says
August 19, 2015 at 10:31 amThanks, Herb. I appreciate you dropping by. Enjoy!