Best Roasted Pork Tenderloin With Fig Chutney Recipes

PORK TENDERLOIN WITH DIJON FIG SAUCE

Pork Tenderloin With Dijon Fig Sauce image

Pork tenderloin topped with dijon fig sauce. Savory flavors with a sweet and tangy topping. Easy recipe for a weeknight meal.

Provided by Sandra Shaffer

Time 45m

Number Of Ingredients 15

Ingredients

1 - 1 1/2 pound pork tenderloin
1 Tablespoon smoked paprika
2 teaspoons kosher salt
3/4 teaspoons black pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon oregano
3/4 teaspoons mustard powder
1/2 teaspoon cumin
1/2 teaspoon sage
3/4 cup fig chutney or fig preserves
1 Tablespoon dijon mustard
1 rosemary sprig, leaves removed
1/8 teaspoon salt
water

Steps:

With a sharp knife remove silverskin from the pork. Pat dry the pork with paper towels and set aside.
Whisk together pork rub spices in a large mixing bowl. Remove two tablespoons of the rub for another time.
Place pork in the mixing bowl and gently pat the spice mix on all sides of the pork tenderloin.
Air fry or roast in the oven. To roast, place seasoned pork on a roasting pan with a rack lightly sprayed with non-stick cooking spray.
Roast at 375°F degrees for 20 minutes per pound or until a meat thermometer inserted in the center of the pork reads 145°F degrees.
Remove pork from pan and place on a cutting board lightly tented with aluminum foil. Rest for 3 minutes before slicing.
In a small saucepan add the fig chutney, dijon mustard and rosemary leaves (minced if preferred), sea salt, and one tablespoon of water. Heat over medium heat until all the ingredients are incorporated. Add additional water one tablespoon at a time to reach your desired consistency.
Remove from heat once the sauce begins to bubble.
Serve warm over sliced pork tenderloin.

Nutrition Facts : Calories 321 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 124 milligrams cholesterol, Fat 8 grams fat, Fiber 3 grams fiber, Protein 46 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 916 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

ROASTED PORK TENDERLOIN AND VEGETABLES

Roasted Pork Tenderloin and Vegetables image

There are no complicated steps to follow when preparing this roasted medley of tender pork and veggies. Just season with herbs, then pop in the oven for less than an hour. -Diane Martin, Brown Deer, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 pork tenderloins (3/4 pound each)
2 pounds red potatoes, quartered
1 pound carrots, halved and cut into 2-inch pieces
1 medium onion, cut into wedges
1 tablespoon olive oil
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 450°. Place the pork in a shallow roasting pan coated with cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over meat and vegetables. , Bake, uncovered, 25-35 minutes or until a thermometer reads 145° and vegetables are tender, stirring vegetables occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing.

Nutrition Facts : Calories 301 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 304mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

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

Ingredients

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.