Best Roast Pork Tenderloin With A Fig And Chipotle Jam Recipes

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PORK LOIN WITH FIG AND PORT SAUCE



Pork Loin with Fig and Port Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

2 1/2 cups port
1 1/4 cups reduced-sodium chicken broth
8 dried black Mission figs, coarsely chopped
2 sprigs fresh rosemary
2 cinnamon sticks
1 tablespoon honey
3 tablespoons unsalted butter, cut into pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary leaves
1 tablespoon salt, plus additional for seasoning
1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning
1 cup canned low-salt chicken broth
1 (4 to 4 1/2-pound) boneless pork loin

Steps:

  • For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
  • For the pork: Preheat the oven to 425 degrees F.
  • Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.
  • Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.
  • Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.

ROAST PORK TENDERLOIN WITH A FIG AND CHIPOTLE JAM



Roast Pork Tenderloin with a fig and chipotle jam image

Another variation is 1/2 cup of apricot preserves with 2 tablespoons of balsamic vinegar.

Provided by judy wellington @cordonbleu

Categories     Pork

Number Of Ingredients 5

1/2 cup(s) fig preserves
1 to 2 tablespoon(s) canned chipotle peppers in adobo sauce
1 pound(s) pork tenderloin
to taste - salt and pepper
1 - lime, cut in quarters

Steps:

  • Place a rack in the center of the oven and preheat the oven to 450 degrees.
  • Place the fig preserves and the chipotle peppers in a food processor or a blender and pulse until the mixture is smooth--about 30 seconds. Set aside.
  • Place the pork tenderloin in a 13 by 9 glass or ceramic baking dish and season the pork with salt and pepper. Spoon the jam mixture evenly over the pork.
  • Roast the pork until it browns amd the juices run clear when pierced with a fork and the meat is still barely pink--20 to 25 minutes. Remove the baking dish from the oven and cover the meat with foil and let it rest for 10 minutes.
  • Slice the tenderloin and serve with the lime quarters.

LOIN OF PORK WITH FIG, POMEGRANATE, AND CHIPOTLE



Loin of Pork with Fig, Pomegranate, and Chipotle image

Provided by Food Network

Categories     main-dish

Time 2h13m

Number Of Ingredients 26

1 tablespoon chipotle in adobo (including some liquid)
1/4 cup orange juice
2 tablespoons pomegranate molasses
1/2 teaspoon toasted cumin seeds
2 tablespoons brown sugar
1 tablespoon minced garlic
Pinch cinnamon
1/4 teaspoon kosher salt
1/2 teaspoon white pepper
1 teaspoon orange zest
1 teaspoon balsamic vinegar
1 boneless pork loin roast, about 3 pounds (wrapped and tied with some fat left on)
2 cloves garlic, slivered
Fresh thyme sprigs, plus extra, for garnish
Kosher salt
Black pepper
Ground cumin
1 tablespoon unsalted butter
1 tablespoon olive oil
Up to 1 cup dry white wine
1 onion, thinly sliced
1/2 cup chopped, dried mission figs
1 orange, segmented
1 teaspoon minced fresh thyme
Watercress sprigs, for garnish
Orange peel curls, for garnish

Steps:

  • To Make the Sauce: Mix the chipotle chile and orange juice in a mini-food processor until pureed. Add the next 9 marinade ingredients, pulsing to combine.
  • Preheat the oven to 350 degrees F.
  • Cut small slits in the roast, cutting with the grain and insert garlic slivers and an equal number of thyme sprigs. Rub the roast liberally with salt, pepper, and ground cumin.
  • In a Dutch oven or heavy-bottomed roasting pan, combine butter and olive oil. When bubbling, add the roast to the pan and turn to brown on all sides (about 8 minutes). Add 1/2 cup wine and the onion to the pan and place in the oven. After 20 minutes, start basting the roast with the sauce. Continue to baste until the meat reaches an internal temperature of 150 degrees F, about 1 hour total.
  • Transfer the roast to a carving board, tent with foil and allow to rest for at least 10 minutes before carving.
  • Meanwhile, spoon off any excess fat from the pan then deglaze with 1/4 cup wine; when bubbling add chopped figs, orange segments, and 1 teaspoon fresh minced thyme. Simmer gently for about 10 minutes, until the figs are soft. Remove from the heat and puree using an immersion blender. There should be some chunks remaining in the "marmalade".
  • To Serve: Remove twine and slice pork 1/2-inch thick. Top slices with a generous spoonful of the marmalade and garnish with thyme sprigs, or for a buffet, present the whole roast on a nest of watercress (or arugula) and orange peel curls. Add the marmalade to each serving as your carve.
  • Cook's Note: It is very important that there is a thin layer of fat on the roast and that it is all natural?not water and nitrate "plumped".

BALSAMIC-GLAZED FIG & PORK TENDERLOIN



Balsamic-Glazed Fig & Pork Tenderloin image

I have a huge fig tree that produces an abundance of figs. One year I tried drying some and developed this sweet and smoky recipe as a result. Now it's a regular at family gatherings. -Greg Fontenot, The Woodlands, Texas

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 45m

Yield 12 kabobs.

Number Of Ingredients 16

2 pork tenderloins (about 3/4 pound each), trimmed and silver skin removed
1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 cup balsamic vinegar
3 tablespoons honey
1 tablespoon Dijon mustard
2 teaspoons olive oil
12 dried figs, halved
12 cherry tomatoes
1/2 cup crumbled blue cheese
4 fresh basil leaves, thinly sliced

Steps:

  • Cut pork into 1-in. cubes. Combine next seven ingredients; rub over pork. Refrigerate, covered, until ready to grill. Meanwhile, make a glaze by whisking vinegar, honey, mustard and oil. Set aside., On water-soaked wooden skewers, thread pork cubes and fig halves. Grill, covered, on a greased rack over medium-high direct heat, turning occasionally, until a thermometer reads 145°, 8-10 minutes. During last half of grilling, brush cooked surfaces frequently with glaze., Let skewers stand for 5 minutes; add a tomato to each. Transfer to a serving platter and sprinkle lightly with blue cheese and basil.

Nutrition Facts : Calories 139 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 306mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 13g protein.

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