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Quick and easy to prepare, makes this flavorful
dish a great choice for special occasions. Serve with mashed
sweet potatoes and roasted asparagus or green beans.
Spirited Pork Tenderloin
with Fig and Chipolte Onions
- 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*
- Salt and pepper to taste
1/4 cup chopped red bell pepper
Fresh sliced figs (optional)
- Heat 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.
Serves 4.
*Always wear rubber gloves when handling
hot chiles.
Nutrition Facts: Calories 530 calories
Protein 26 grams Fat 11 grams Sodium 230 milligrams Cholesterol
75 milligrams Saturated Fat 2 grams Carbohydrates 64 grams
Recipe and photograph provided courtesy
of Pork, Be Inspired®.
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