Quick and easy to prepare,
makes this healthy dish a great for special occasions. Some markets
it is easier to find fresh figs. Serve with mashed sweet potatoes
and asparagus.
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 degrees
F. 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 degrees
F. 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.
