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Pork Tenderloin Recipe with Fig Preserves and Roasted Garlic

A roast pork tenderloin recipe with fig preserves and roasted garlic. This easy pork loin roast is the perfect dish for a special meal

Happy day my friends. I am bringing you a delicious  Pork Tenderloin Recipe with Fig Preserves and Roasted Garlic.

It’s one of those meals that is perfect for company, but easy enough for just an everyday meal for your family. It’s an easy pork loin recipe to prepare but looks as if you’ve spent all day! Not just any roasted pork loin mind you, but a roasted pork tenderloin recipe with fig preserves and garlic that should be fit for a King!   

Pork Tenderloin Recipe with Fig Preserves: Figs simmering in pot

Last year, my canning forays had me putting up several jars of Fig Preserves.  With Fig Season here again, I figured I ought to use up the last remaining jar of this canned goodness.  I love this jam smeared on a chunk of good Manchego, Gouda or Gruyere.  But in this case, I was planning on using it to elevate a humble pork tenderloin to Sunday Dinner greatness.  I roasted a head of garlic and pureed it with the fig preserves, thyme, and balsamic vinegar to create the perfect coating for the pork loin, and it was just as good as I hoped! The preserves helped the coating adhere to the roast tenderloin as it cooked, and the port wine syrup drizzled over the whole shebang was perfection.

This Pork Tenderloin Recipe with Fig Preserves and Roasted Garlic was an easy meal to prepare, with results that look and taste like you spent much more time than you did.  Served with shaved, sauteed brussels sprouts and roasted potatoes, it’s the perfect dish for a special meal.

Pork Tenderloin Recipe: Finished dish served with roasted potatoes and shaved brussel sprouts

Pork Tenderloin Recipe with Fig Preserves and Roasted Garlic

Nourish and Nestle
Pork Loin Roast coated with a fig perserve/garlic paste and cooked to perfection.
4.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Cuisine American
Servings 6 people
Calories 103 kcal

Ingredients
  

  • One 2-3 pound pork loin I used a rib end roast
  • 1/2 cup fig preserves
  • 1 head of garlic roasted for
  • 1 TB balsamic vinegar
  • 1 tsp dried thyme
  • Salt and Pepper to taste
  • Olive oil
  • Fresh figs cut in half
  • 3/4 cup Port

Instructions
 

  • Preheat oven to 350'F
  • Combine and puree roasted garlic, fig preserves, thyme, and balsamic vinegar in a small food processor. I use the chopper attachment of my Kitchenaid Hand Blender.
  • Season pork with salt and pepper
  • Heat olive oil in ovenproof skillet over high heat. I used my large cast-iron skillet
  • Sear all sides of pork loin in hot skillet
  • Once pork is seared, coat it with the fig/garlic puree.
  • Put in oven and roast until thermometer reads 160', or 25ish minutes per pound.
  • Once cooked, remove the roast to a cutting board and tent with aluminum foil.
  • Add port and figs to skillet and cook until port is syrupy, about 5 minutes.
  • Slice pork and serve with figs.
  • Drizzle port syrup over all.
  • Bon Appetit!

Nutrition

Serving: 1gCalories: 103kcalCarbohydrates: 17gSodium: 9mgSugar: 11g
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8 Comments

  1. I don’t think I’ve ever tried figs – interesting. This looks like a really impressive dish – one could pull out for a nice dinner party.
    Thanks for sharing with us at the #HomeMattersParty link party

  2. What part of the country do you live? Great combination of flavors. The fig jam sounds perfect on cheese. Pinned! Thanks for sharing with us at #Throwback Thursday link party. Please join us again next week and invite your friends to join. Thanks Quinn Dad Whats 4 Dinner

    1. Thanks friend! It really is tasty…the perfect combination of sweet and savory…which I just adore!
      Have a great day…snowing yet?❄❄❄❄❄❄❄

  3. What a great and different way to prepare pork loin. I love the sweetness of the fig preserves and savory of the balsamic, garlic and thyme! Now just need to make my own fig preserves! Do you need my address in case you have an abundance and need to get rid of some?
    Hugs,
    Kathleen

    1. We keep adding to the list of the things we are going to make when we get together! You will make chai and golden milk and I will make fig preserves! Sounds like a plan!

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