Pork Tenderloin with Fig Glaze and Herbs

Name: Pork Tenderloin with Fig Glaze and Herbs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 2 pork tenderloins, each about 3/4 lb (340 g); 2 tbsp (30 ml) olive oil; 1 tsp salt; 2 sprigs rosemary; 2 sprigs thyme; 2 sprigs sage; 2 garlic cloves, halved; 2 tbsp (30 ml) fig jam

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Preparation 10 min
Cooking 20 min
Marinating 15 min
Servings 6

This Easter we went for something easy, inexpensive and quick-cooking to feed a crowd: roasted pork tenderloin. Marinated in garlic, rosemary, thyme and sage, it will immediately transport you to the fields of Provence. The final touch perfectly complements the tender, juicy meat: a sweet smear of fig jam applied a few minutes before serving.

Featured in RICARDO Magazine SPRING 2018 (p. 87)

Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 2 pork tenderloins, each about 3/4 lb (340 g)
- 2 tbsp (30 ml) olive oil
- 1 tsp salt
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 sprigs sage
- 2 garlic cloves, halved
- 2 tbsp (30 ml) fig jam

Preparation

- On a plate, coat the meat with the oil. Sprinkle with the salt and top with the herbs and garlic. Let marinate for 15 minutes at room temperature.
- With the rack in the middle position, preheat the oven to 375°F (190°C).
- In an ovenproof skillet over high heat, brown the meat on all sides with the herbs and garlic.
- Transfer the skillet to the oven and roast for 15 minutes or until a thermometer inserted into the centre of each tenderloin reads 145°F (63°C), turning the meat halfway through cooking. Remove from the oven and brush with the fig jam. Let rest for 5 minutes.
- On a work surface, thinly slice the meat and serve with Grilled Asparagus with Romesco Sauce.

Pork Tenderloin with Fig Glaze and Herbs

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Ingredients

Preparation

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