Spirited Pork Tenderloin with Fig and Chipolte Onions
The fact that it's quick and easy to prepare makes this flavorful dish a great choice for entertaining. Serve with mashed sweet potatoes and roasted asparagus or green beans.
1 whole pork tenderloin, about 1 pound
1 cup fig jam or preserves - divided use
1/4 cup dark rum - divided use
2 tablespoons olive oil - divided use
1 tablesoon spicy brown mustard
1 clove garlic, minced
4 cups thinly sliced sweet onions
1 tablespoon minced canned chipolte chiles in adobe sauce*
Kosher or sea salt and freshly ground black pepper to taste
1/4 cup chopped red bell pepper
Fresh sliced figs (optional)
- Preheat oven to 400°F (205°C). Spray a 13x9-inch baking pan with nonstick cooking spray; set aside.
- Combine 1/2 cup jam, 2 tablespoons rum, 1 tablespoon oil, mustard and garlic; spread over pork tenderloin. Place tenderloin in prepared pan and roast 20 to 25 minutes, until meat thermometer interted reads 155°F (approximately 65°C). Let tenderloin stand 5 minutes before slicing diagonally into 1/4-inch slices.
- Meanwhile, heat remaining tablespoon oil in large skillet over medium-high heat. Saute onions about 5minutes, stirring, until soft. Stir in remaining jam, rum and chipolte peppers. Reduce heat to medium. Cook, uncovered, 10 minutes or until slightly caramelized, stirring occasionally. Salt and pepper to taste.
- Serve sliced pork with onion mixture. Sprinkle red peppers over both. Garnish platter with fresh sliced figs, if desired.
Makes 3 to 4 servings.
Recipe and photograph provided courtesy of National Pork Board.