A large portion of the flavor in this recipe comes from the homemade fig butter. It’s incredibly easy to make, and as an added bonus you get to enjoy the leftovers. The “butter” is completely Paleo, gluten free, and vegan.
The texture should be a bit smoother than something you would use for, say, fig newton filling. As a bonus, figs are also high in fiber, calcium, and potassium, so you are adding a healthy and naturally sweet glaze.
To make the fig butter, soak the figs in orange juice first, and then boil them with the addition of a little balsamic. Place this mixture into a food processor and puree. Use a bit of the butter to glaze the pork tenderloin, and use the rest to spread over anything you desire. (Or eat it straight with a spoon.) I prefer eating it with apple slices.
The fig butter is whisked with a little more balsamic before being brushed over the pork.
All that is left to be done after that is roast the pork in the oven until it reaches the proper temperature, which takes about 25 minutes. And for the large amount of food this recipe provides, there is little prep work required. The meat thermometer should read 150 degrees before you take the pork out of the oven
Let it rest for a few minutes before slicing into it and serving. I really enjoyed this pork served alongside sweet roasted vegetables.
More Good Pork Tenderloin Recipes
Pork Tenderloin with Sweet Relish
Pork tenderloin works well for weeknight dinners since it is easy to cook and not very time consuming. The tenderloin is simply seared on the stove and then transferred to the oven to finish cooking, ready in about half an hour. Sweet dates and tangy orange juice are tossed together to provide a bright relish for the pork.
Ingredients
2 tbsp extra virgin olive oil, divided
1 pork tenderloin (1 1/2 lbs.)
Salt and pepper
6-8 Medjool dates, diced
2 tbsp fresh cilantro, chopped
2 tbsp fresh orange juice
1 tbsp pecans, finely chopped
Instructions
1. Preheat the oven to 425 degrees F. Heat one tablespoon of olive oil in a large ovenproof skillet over medium heat. Season the pork generously with salt and pepper and sear. Cook for 6-8 minutes, turning to brown all on sides.
2. Transfer the skillet to the oven and cook for 15-20 minutes, until a meat thermometer registers 150 degrees in the thickest section of the meat. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.
3. Use the pan drippings from the skillet and stir together with the remaining tablespoon of olive oil, dates, cilantro, and orange juice in a bowl. Season to taste with salt and pepper. Spoon over the sliced pork to serve.
This story originally appeared on Paleogrubs
