Easy Pork Tenderloin with Figs
This easy Pork Tenderloin with Figs combines tender pork, sweet figs, caramelized red onions, and fresh rosemary into an elegant meal that's surprisingly simple to prepare. Whether you use fresh figs in late summer or dried figs the rest of the year, the flavorful pan sauce brings everything together for a dinner that's perfect for both weeknights and special occasions.
Servings: 4
Calories: 445kcal
Ingredients
- 8 dried mission figs, sliced or 8 fresh figs, quartered
- ¼ cup dry sherry See notes for non-alcohol substitute
- 1 pound pork tenderloin
- ½ cup light olive oil or avocado oil, divided
- 2-3 rosemary sprigs
- 1 large red onion sliced pole to pole
- 4 garlic cloves lightly crushed
- salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 350°F.
- Prepare the figs: In a medium saucepan, combine the sliced dried figs, sherry, and enough water to just cover the figs. Bring to a boil, then remove from the heat and set aside while you prepare the pork. (If using fresh figs, simply quarter them and set aside. They do not need to be simmered.)8 dried mission figs, sliced, ¼ cup dry sherry
- Sear the pork: Pat the pork tenderloin dry and season generously with salt and pepper. Heat 2 tablespoons of the oil in a large oven-safe skillet over medium-high heat. Sear the pork on all sides until nicely browned, about 6 to 8 minutes total, adding a little more oil if needed.1 pound pork tenderloin, ½ cup light olive oil
- Add the figs: Pour the fig mixture and its cooking liquid (or the fresh figs, if using) around the pork. Drizzle in the remaining oil, adjusting the amount to your preference. Lay 2 rosemary sprigs over the pork.2-3 rosemary sprigs
- Roast the pork: Transfer the skillet to the oven and roast for about 25 minutes, or until the thickest part of the pork reaches 145°F on an instant-read thermometer. Remove the pork to a plate and tent loosely with aluminum foil to rest.
- Cook the onions: Add the sliced red onion, crushed garlic, and remaining rosemary sprig to the skillet with the figs and pan juices. Return the skillet to the oven and roast for about 15 minutes, stirring once or twice, until the onions are tender and caramelized. If desired, place the pork back on top of the onion mixture during the last 5 minutes to warm through and absorb additional flavor.1 large red onion, 4 garlic cloves, salt and pepper to taste
- Slice and serve: Slice the rested pork tenderloin across the grain and serve topped with the fig, onion, and rosemary mixture along with plenty of the flavorful pan juices.
Notes
- Dried Mission figs make this recipe easy to enjoy year-round, but fresh figs are a wonderful substitute during late summer. If using fresh figs, skip the simmering step and add them directly to the skillet.
- Pork tenderloin is at its juiciest when cooked to 145°F and allowed to rest for about 10 minutes before slicing.
- Tent the pork loosely with aluminum foil while it rests. Wrapping it tightly can trap too much heat and continue cooking the meat.
- Slice the pork across the grain for the most tender bites.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days and are delicious gently reheated with the pan sauce.
- No sherry? Apple cider makes a nice non-alcoholic substitute and adds a subtle sweetness that pairs well with the figs.
Nutrition
Calories: 445kcal | Carbohydrates: 14g | Protein: 24g | Fat: 31g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 63mg | Potassium: 617mg | Fiber: 2g | Sugar: 9g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1.6mg