Pork Tenderloin with Fig Glaze and Herbs

Pork Tenderloin with Fig Glaze and Herbs

  • 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)

Categories

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

Personal Note