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    Herb Roasted Pork Tenderloin w/ Fig Jam

    Source of Recipe

    Adapted from The Pioneer Woman

    Recipe Introduction

    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:

    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




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