No ImagePork Tenderloin with Figs and Onions

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  1. Nadine

    A friend came by with a small plate of fresh figs yesterday–a real treat as we live in Northern VA and not too many grow figs). I had made a pulled pork and had served it with cole slaw. Tonight I didn’t have enough leftover cole slaw, so I decided to make the figs and onions beside the pork instead. I didn’t have all the ingredients handy (no parsley or fresh lemons on hand) but this was fantastic–so much better than the coleslaw at a side. Hubby loved it too.

    xxxxxyyyyy

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  2. Pamela whitehead

    Can I use dried mission figs. Fresh figs are hard to come by where I live.

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  3. Dawn

    INCREDIBLE recipe!!! This week we found some early season figs in our local supermarket in France. I had a spare pork tenderloin in the freezer, so this recipe had to be on the menu. I made a couple of minor changes. First, I seasoned the pork with salt and also Herbes de Provence, as I couldn’t get my hands on any fresh rosemary, and I didn’t want to add (hard) dry herbs to the briefly cooked onion/fig mixture. Secondly I substituted half of the butter for olive oil, partly for health, and partly because in my hands, the butter is less likely to burn when I do this. Third, I set our mini convection (fan) oven to 155C (~325F). I checked the meat temperature after 20 mins, it was 120F. It needed another 8 mins to reach 135F, at which point I removed it, rested it (covered with foil) for 10 mins and then saw a perfect 145F in the thickest part of the meat.

    We served the pork with the fig sauce and some fingerling potatoes. Oh my, we were in gourmet heaven! Somehow the figs took on a complex honey flavor, almost like very expensive artisan Lavender flower honey. Absolutely fabulous meal, thank you so much for sharing this wonderful recipe.

  4. Justin

    This was. AMAZING

  5. Elise Lafosse

    This was excellent. My husband loved it. Loved the fig and onion dressing. Am making it again next week! Thank you. Elise

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