FIG-GLAZED PORK TENDERLOIN
I like to experiment with unique flavors and try to make the food look photo-worthy, too. But for my husband, the dish just has to taste good. Here's a supper that made us both happy. -Jean Gottfried, Upper Sandusky, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan., Add preserves, juice, vinegar, Worcestershire sauce, garlic and curry powder to same pan; bring to a boil. Return pork to pan. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 5-7 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 239 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 509mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 0 fiber), Protein 23g protein.
ROASTED LOIN OF PORK WITH FIG AND CHIPOTLE STUFFING
Steps:
- To prepare the marinade: Blend together the tamarind paste, if using, orange juice, molasses, chile powder, vinegar, oil, and basil. Pour the marinade over the pork loin in a shallow glass baking dish, cover, and marinate overnight in the refrigerator.
- To prepare the stuffing: Place the figs, garlic, and pureed chipotles in a food processor and pulse until semi-smooth. Transfer to a bowl and fold in the remaining ingredients.
- To prepare the pork: Remove the pork from the marinade, reserving the marinade, and blot dry. Butterfly the loin lengthwise, leaving 1/2 inch of meat attached to connect the 2 halves of the loin. Open the pork loin and cover it with plastic wrap. Pound lightly with a butcher's mallet or heavy pan to an even thickness, 1/2 to 3/4 inch. Mound the stuffing down the center of the loin and fold it closed. Tie the loin carefully at 1-inch intervals with butcher's string. The loin may be prepared to this point up to 24 hours in advance.
- Preheat the oven to 325 degrees. Pour the marinade into a saucepan and reduce it over low heat to a glazelike consistency. Heat the olive oil in a saute pan over moderate heat and sear the meat. Transfer to a metal rack wet in a roasting pan and roast for 40 to 50 minutes, or until the internal temperature is 145 degrees. Bursh the pork liberally with the glaze during the last 5 minutes of cooking. Let the meat rest for 5 minutes or so before removing the twine. Slice and serve.
- Serving Suggestion: Serve with sauteed chanterelle mushrooms with apple wedges.
ROAST PORK TENDERLOIN WITH A FIG AND CHIPOTLE JAM
Another variation is 1/2 cup of apricot preserves with 2 tablespoons of balsamic vinegar.
Provided by judy wellington @cordonbleu
Categories Pork
Number Of Ingredients 5
Steps:
- Place a rack in the center of the oven and preheat the oven to 450 degrees.
- Place the fig preserves and the chipotle peppers in a food processor or a blender and pulse until the mixture is smooth--about 30 seconds. Set aside.
- Place the pork tenderloin in a 13 by 9 glass or ceramic baking dish and season the pork with salt and pepper. Spoon the jam mixture evenly over the pork.
- Roast the pork until it browns amd the juices run clear when pierced with a fork and the meat is still barely pink--20 to 25 minutes. Remove the baking dish from the oven and cover the meat with foil and let it rest for 10 minutes.
- Slice the tenderloin and serve with the lime quarters.
PANCETTA- AND HERB-ROASTED PORK WITH FIG JAM
Categories Fruit Pork Christmas Fig Bacon Winter Jam or Jelly Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 15
Steps:
- For jam:
- Bring all ingredients to boil in heavy large saucepan over medium-high heat, stirring constantly until sugar dissolves. Boil mixture until thickened and reduced to 4 cups, stirring occasionally, about 45 minutes. Transfer jam to large bowl. Cool completely. (Can be made 1 week ahead. Cover and refrigerate. Bring to room temperature before serving.)
- For pork:
- Using on/off turns, puree olive oil, sage, thyme, rosemary, sea salt, and pepper in processor until almost smooth. Place pork in heavy large roasting pan. Rub herb mixture over both roasts. Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 400°F. Sprinkle pork generously with salt and pepper. Place pancetta slices atop pork, overlapping if necessary. Roast until meat thermometer inserted into center of pork registers 145°F, about 1 1/2 hours. Transfer pork roasts to platter; remove string and let stand 15 to 30 minutes before carving (internal temperature will increase 5 degrees). Serve pork with fig jam.
- *Pancetta (Italian bacon cured in salt) is available at Italian markets and at some specialty foods stores
PORK LOIN ROAST WITH FIG & APPLE STUFFING
A healthier take on a traditional roast dinner, complete with fruity stuffing and a quince sauce
Provided by Good Food team
Categories Dinner
Time 1h10m
Number Of Ingredients 15
Steps:
- Heat oven to 190C/170C fan/gas 5. In a non-stick frying pan, heat 2 tsp of the oil and brown the pork fillet for 4-5 mins, turning once to cook evenly. Rub with another 1 tsp of oil and season. Transfer to a roasting tin and bake for 40 mins or until the juices run clear when you skewer the thickest part of the loin. (Timings will vary depending on thickness of the meat.)
- Using the same frying pan, heat 1 tbsp oil, add the onions and cook for about 10 mins until soft. Add the apples and figs and cook for another 5 mins. Tip into a bowl and add the breadcrumbs, sage, egg, lemon zest and 2 tbsp of the chicken stock. Add seasoning, then roll into 12 balls. Put the stuffing balls on a baking tray lined with baking parchment, then bake for 20-25 mins.
- When the pork is cooked, remove from the roasting tin and allow to rest for 10 mins. Deglaze the roasting tin with the remaining chicken stock, scraping any of the brown bits off the bottom, then add the vinegar, quince paste and resting juices. If your roasting tin isn't flameproof, transfer to a saucepan and bubble down until the sauce has thickened to the consistency of double cream. Season, slice the pork and serve with stuffing, sauce and vegetables.
Nutrition Facts : Calories 506 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 20 grams sugar, Fiber 5 grams fiber, Protein 41 grams protein, Sodium 1.1 milligram of sodium
ROASTED PORK TENDERLOIN WITH FIG CHUTNEY
Roasting pork tenderloin in the same pan as carrots and onion allows the drippings to infuse the underlying vegetables with flavor. It also means one less pan to clean.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 18
Steps:
- Make the chutney: Combine figs, butter, port, water, lemon zest, bay leaves, cinnamon, sugar, salt, and pepper in a saucepan. Bring to a boil, then reduce heat and simmer, partially covered, until liquid is the consistency of a loose jam, about 40 minutes. Discard bay leaves and cinnamon stick, or reserve for garnish. (Chutney can be refrigerated in an airtight container for up to a week; bring to room temperature, or reheat in a pan over low heat, adding water as needed.)
- Roast the pork: Preheat oven to 450 degrees. Rub pork with garlic and oil, and sprinkle with salt and pepper. Arrange onion on a rimmed baking sheet, and place pork on top. Scatter carrots and garlic around meat. Drizzle lightly with oil.
- Roast, stirring vegetables halfway through, until a meat thermometer inserted into thickest part of pork registers 145 degrees for medium, 20 to 25 minutes. Let rest for 10 minutes. Slice pork, and serve warm or at room temperature with roasted vegetables and chutney. Unsliced pork and vegetables can be refrigerated in an airtight container overnight; slice, and serve chilled.
More about "roast pork tenderloin with a fig and chipotle jam recipes"
FIG BALSAMIC ROASTED PORK TENDERLOIN - SKINNYTASTE
From skinnytaste.com
4.9/5 (26)Total Time 40 minsCategory DinnerCalories 196 per serving
- Roast until the center of the pork reaches 145°F with a meat thermometer, about 25 to 30 minutes depending on the size of your pork and your oven.
FIG AND BALSAMIC PORK TENDERLOIN - SEASONS AND SUPPERS
From seasonsandsuppers.ca
4.8/5 (5)Total Time 35 minsCategory Main CourseCalories 182 per serving
FIG GLAZED PORK TENDERLOIN | FOOD CHANNEL
From foodchannel.com
OVEN ROASTED PORK TENDERLOIN WITH BALSAMIC FIG SAUCE
From lemonsforlulu.com
ROASTED PORK & POTATOES WITH FIG SAUCE - EATINGWELL
From eatingwell.com
CHEF JOHN'S BEST PORK TENDERLOIN RECIPES
From allrecipes.com
PORK TENDERLOIN RECIPE - ROAST PORK TENDERLOIN IN THE OVEN - DELISH
From delish.com
ROASTED PORK TENDERLOIN WITH CHIPOTLE SAUCE RECIPE
From foodrepublic.com
ROAST PORK TENDERLOIN WITH A FIG AND CHIPOTLE JAM RECIPES RECIPE
From recipert.com
FIG GLAZED PORK TENDERLOIN | BY LEIGH ANNE WILKES - YOUR …
From yourhomebasedmom.com
ROASTED PORK TENDERLOIN RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
PORK RECIPES: LEARN TO COOK CHOPS, TENDERLOIN, ROAST, RIBS
From ricardocuisine.com
47 LOW FODMAP PORK RECIPES THAT WILL CHANGE YOUR LIFE
From fodmapeveryday.com
ROAST PORK TENDERLOIN WITH A FIG AND CHIPOTLE JAM RECIPE - EAT YOUR …
From eatyourbooks.com
BEST DAMN OVEN ROASTED PORK TENDERLOIN - RECIPETEACHER
From recipeteacher.com
QUICK ROASTED PORK TENDERLOIN WITH FIG AND CHILI SAUCE
From iowagirleats.com
PORK ROAST, TENDERLOIN AND CHOPS RECIPES - FOOD NETWORK
From foodnetwork.com
SPIRITED PORK TENDERLOIN WITH FIG AND CHIPOLTE ONIONS RECIPE
From yummly.com
ROAST PORK LOIN WITH APPLESAUCE RECIPE | FOOD NETWORK KITCHEN
From foodnetwork.cel30.sni.foodnetwork.com
You'll also love
Related Search