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!
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.
- 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
- Preheat oven to 350'
- 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!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- GDEALER DT13 Digital Waterproof Instant Read Meat Thermometer with Backlight Calibration Bottle Opener for Kitchen Cooking Candy Food Grilling BBQ Baking Oil Deep Fly
- Braun MQ725 Multiquick Hand Blender, Black
- Cuisinart FP-12DCN Elite Collection 2.0 12-Cup Food Processor, Silver Die Cast
- Mrs Bridges Fig Preserve, 12 Ounce (1)
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 103Sodium: 9mgCarbohydrates: 17gSugar: 11g
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