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.
- 1 pork tenderloin (about 1 1/2 lbs.)
- Salt and pepper
- 1 cup dried figs
- 1 cup orange juice
- 2 tbsp balsamic vinegar, divided
- 1 tbsp fresh parsley, chopped
- Place the dried figs in a saucepan and cover with orange juice. Soak for 10 minutes. Add one tablespoon of balsamic and bring the mixture to a boil. Reduce to a simmer and cook for 15 minutes. Remove from heat. Transfer the mixture to a blender or food processor and puree until smooth. Set aside.
- Preheat the oven to 375 degrees F. Generously season the pork with salt and pepper and place on a rimmed baking sheet. Stir together 1/4 cup of the fig butter with the remaining tablespoon of balsamic and brush over the pork. Roast for 25-30 minutes, or 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. Top with parsley to serve.
|Vitamin A||8.7 µg|
|Vitamin C||22 mg|
|Folic Acid (B9)||14.9 µg|