Herb Roasted Pork Tenderloin w/ Fig Jam
Source of Recipe
Adapted from The Pioneer Woman
Jessica said that she’d recently had a pork tenderloin with fig jam and suggested I try it. I made it for a dinner with my MIL, Jo and my BIL, Brian. It was absolutely delicious and dead easy. A beginning cook could easily manage this dish. I did change a few things. The original recipe calls for 8 tablespoons of Herbe de Provence (or more, if needed !!!). I thought that was WAY too much of a dried herb mixture. I probably used 3 tablespoons total. You want an even, but not thick coating. I also found that 1 cup of jam made a very thin sauce, so I used two. I was using homemade jam, not commercial. Commercial might be thicker. But doubling the amount of jam made for the right amount of sauce, I thought. I still needed to add a tiny bit of cornstarch slurry to get it as thick as I wanted it. The sherry vinegar adds just the right touch of complex acid to the sauce.
You may need to turn on the broiler for a couple of minutes and brown both sides of the tenderloins to make them more attractive.
Recipe Link: thepioneerwoman.com/cooking/2011/09/herb-roasted-pork-tenderloin-with-preserves/
List of Ingredients
2 whole Pork Tenderloins
Salt And Pepper, to taste
3 Tablespoons Herbes De Provence, Or More If Needed
2 cups fig jam
1 cup Water
Cornstarch and water slurry, if needed
1 Tablespoon sherry vinegar
Heat oven to 425. Sprinkle the tenderloins with salt and pepper and with the herb mixture. Press to get everything to stick. Put the tenderloins in a large, oven-safe skillet and roast for about 15 minutes. The temperature of the meat should be 150-160 degrees, depending on how done you like it. Remove from the oven, place on a carving board and tent with foil while you make the sauce.
In the same skillet in which you roasted the meat, mix the jam, water and vinegar and bring to a low boil over medium heat. Let cook until reduced a little (about 10 minutes) and add the cornstarch slurry, if needed. Cut the tenderloin into thick slices and serve topped with the fig sauce.
Serves: 8-10, depending on the size of the tenderloins