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.
ROAST PORK TENDERLOIN WITH FIG CHUTNEY
Steps:
- 1) Make chutney: Combine all ingredients through pepper in a saucepan. Bring to boil, reduce heat, and simmer partially covered until loose, about 40 min. 2) Discard bay leaf and cinnamon stick. Can refrigerate covered up to 1 week; bring to room temp or reheat over low. 3) Preheat oven to 450. 4) Rub pork with garlic and oil, sprinkle on salt and paper. 5) Arrange onion on rimmed sheet, place pork on top. Scatter carrots and garlic around. Drizzle with oil. 6) Roast, stirring vegetables halfway through, 20-25 min. 7) Let rest 10 min., slice and serve warm or at room temp. 8) Can serve unsliced pork and vegetables chilled the next day.
PORK LOIN WITH FIG AND PORT SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
- For the pork: Preheat the oven to 425 degrees F.
- Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.
- Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.
- Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.
ROASTED PORK TENDERLOIN WITH APPLE CHUTNEY
Provided by Sara Foster
Categories Roast Thanksgiving Low Cal Dinner Apple Pork Tenderloin Fall Winter Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Rinse pork and pat dry. Place in shallow bowl. Mix cider, wine, chutney, garlic, and thyme leaves in small bowl. Pour mixture over pork; cover and marinate at room temperature 1 hour or chill up to 3 hours.
- Preheat oven to 375°F. Heat oil in large ovenproof skillet over medium-high heat. Remove pork from marinade, reserving marinade. Add pork to skillet, sprinkle with salt and pepper, and cook until light brown on all sides, about 6 minutes total.
- Pour reserved marinade over pork. Transfer skillet to oven; roast pork, basting occasionally, until instant-read thermometer inserted into thickest part registers 145°F, about 20 minutes for medium (temperature will rise about 10 degrees). Transfer pork to cutting board. Tent with foil; let rest 5 minutes.
- Slice pork; transfer to platter. Pour pan sauce and juices over. Garnish pork with thyme sprigs.
PORK TENDERLOIN WITH FIG-ORANGE GLAZE
This surprisingly simple pork tenderloin is unique and full-flavored! The sauce is bursting with fig flavor, while the seasoning adds bite, and the orange adds subtle citrus flair. -Kathy Pettit, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 21
Steps:
- In a small bowl, combine the first seven ingredients; rub over pork. Cover and refrigerate for at least 2 hours., For glaze, in a large saucepan, combine the broth, brown sugar, molasses, vinegar and seasonings. Stir in orange and figs. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 15-18 minutes or until figs are tender. Stir in water; cool slightly. Transfer to a blender; cover and process until smooth., In a large nonstick skillet, brown pork in oil on all sides. Spread with half of fig-orange glaze. Place pork on a rack in a shallow roasting pan lined with foil., Bake at 350° for 20-25 minutes or until a thermometer reads 145°, basting occasionally with remaining glaze. Let meat stand for 5 minutes before slicing.
Nutrition Facts : Calories 233 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 377mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
ROASTED PORK LOIN WITH FIG SAUCE
Roast pork with fruit is a classic preparation, but this recipe gives it a superb twist when pork loin is paired with tender figs. Family and friends will be thrilled with the wonderful combination.-Rian Macdonald, Powder Springs, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 16 servings (6-1/4 cups sauce).
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat. Cover and steep for 1 hour. Strain figs, discarding the lemon, cinnamon stick and cloves. Reserve liquid and set aside., Sprinkle roast with salt, ground cinnamon and pepper. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. In a small bowl, combine the orange juice, honey and reserved liquid; brush over pork. Bake 30-60 minutes longer or until a thermometer reads 160°, basting occasionally., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a large saucepan. Add figs. Combine cornstarch and broth until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.
Nutrition Facts : Calories 249 calories, Fat 5g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 256mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges
PANKO-CRUSTED PORK TENDERLOIN WITH FIG GLAZE
I always seem to have a jar of fig butter in my fridge for charcuterie boards. This recipe puts it to use in new ways -- to coat the pork tenderloin before rolling in panko and simmered in a buttery glaze to serve alongside the pork. If you don't have fig butter, it's absolutely worth buying a jar! The flavors pair beautifully with the pork.
Provided by Gabriela Rodiles
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Set a wire rack inside a rimmed baking sheet.
- In a medium skillet, combine the panko, 2 teaspoons of the herbes de Provence, 2 teaspoons salt, several grinds black pepper and the olive oil. Toast the panko over medium heat watching carefully and stirring occasionally, until golden brown, about 3 minutes.
- Prepare your breading station with three shallow baking dishes or plates big enough to fit the pork: Put the flour in one dish. Whisk the eggs with the 2 tablespoons fig butter in the second dish. Transfer the toasted panko to the third dish.
- Season each pork tenderloin generously with salt. Coat each in the flour, shaking off the excess. Dip in the egg and fig mixture. Coat with the panko, pressing gently to adhere. Place on the prepared baking sheet. Insert a probe thermometer into the middle of one tenderloin (or use an instant-read thermometer to check the temperature after the suggested roasting time). Bake until cooked through and reaches 145 degrees F on the thermometer, 20 to 25 minutes.
- About 5 minutes before the pork is done, make the fig glaze: Combine the remaining 1/3 cup fig butter with 1/3 cup water, the vinegar, the remaining 1/2 teaspoon herbes de Provence, 1/2 teaspoon salt and a few grinds black pepper in a small saucepan. Bring to a simmer over medium-low heat and cook, stirring occasionally, until slightly thickened but still pourable, about 5 minutes. Add the butter and swirl the pan until the butter melts and creates a shiny glaze.
- Slice the pork and serve with the fig glaze on the side.
More about "roasted pork tenderloin with fig chutney recipes"
ROASTED PORK TENDERLOIN WITH FIG CHUTNEY RECIPE - DELISH
From delish.com
Cuisine AmericanCategory Dinner Party, Dinner, Main DishServings 4-6Estimated Reading Time 2 mins
- 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.
ROASTED PORK TENDERLOIN WITH FIG CHUTNEY RECIPE | RECIPE
From pinterest.co.uk
APPLE PORK LOIN RECIPE - THERESCIPES.INFO
From therecipes.info
ROASTED PORK TENDERLOIN WITH FIG CHUTNEY
From mealplannerpro.com
ROASTED PORK TENDERLOIN WITH FIG CHUTNEY RECIPE
From pinterest.fr
ROASTED PORK TENDERLOIN WITH FIG CHUTNEY RECIPE - RECIPES.NET
From recipes.net
ROASTED PORK TENDERLOIN WITH FIG CHUTNEY RECIPE | RECIPE | MASON …
From pinterest.ca
OVEN ROASTED PORK TENDERLOIN WITH BALSAMIC FIG SAUCE
From lemonsforlulu.com
ROASTED PORK TENDERLOIN WITH CHERRY & TOMATO CHUTNEY RECIPE
From eatingwell.com
BEST DAMN OVEN ROASTED PORK TENDERLOIN - RECIPETEACHER
From recipeteacher.com
PORK TENDERLOIN WITH ROASTED FIGS - MOM'S KITCHEN HANDBOOK
From momskitchenhandbook.com
FIG GLAZED PORK TENDERLOIN - FOOD CHANNEL
From foodchannel.com
FIG BALSAMIC ROASTED PORK TENDERLOIN - SKINNYTASTE
From skinnytaste.com
PORK TENDERLOIN WITH FIG CHUTNEY – BON APPETIT BABY!
From bonappetitbabyblog.com
21 PORK TENDERLOIN WITH MANGO CHUTNEY RECIPE - SELECTED RECIPES
From selectedrecipe.com
ROASTED PORK TENDERLOIN WITH FIG AND CHILI SAUCE - IOWA GIRL EATS
From iowagirleats.com
PORK TENDERLOIN WITH ROASTED FIGS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PORK TENDERLOIN WITH BALSAMIC ONION-FIG RELISH RECIPE
From myrecipes.com
OVEN ROASTED PORK LOIN WITH BALSAMIC FIG SAUCE - TASTE AND SEE
From tasteandsee.com
ROASTED PORK TENDERLOIN WITH A FIG, PROSCIUTTO AND SAGE ... - BEV …
From bevcooks.com
ROAST PORK TENDERLOIN RECIPE WITH BALSAMIC FIG SAUCE
From theovenlight.net
ROASTED PORK TENDERLOIN WITH FIG CHUTNEY - MAD HUNGRY
From madhungry.com
EASY ROAST PORK TENDERLOIN WITH CURRY & FIGS - VALLEY FIG GROWERS
From valleyfig.com
PORK TENDERLOIN WITH FIG GLAZE AND HERBS - RICARDO
From ricardocuisine.com
EASY ROASTED PORK TENDERLOIN RECIPE - RECIPES.NET
From recipes.net
EASY PAN-ROASTED PORK TENDERLOIN WITH BOURBON-SOAKED FIGS RECIPE
From seriouseats.com
ROASTED PORK & POTATOES WITH FIG SAUCE RECIPE | EATINGWELL
From eatingwell.com
SPICE ROASTED PORK TENDERLOIN - THERESCIPES.INFO
From therecipes.info
PORK TENDERLOIN WITH DATE AND FIG CHUTNEY AND VEGETABLE SAUTE
From greatchefs.com
PORK LOIN APPLESAUCE - THERESCIPES.INFO
From therecipes.info
ROASTED PORK TENDERLOIN WITH FIG CHUTNEY - GLUTEN FREE RECIPES
From fooddiez.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
ROASTED PORK TENDERLOIN WITH CALIFORNIA FRESH FIGS
From californiafigs.com
FIG PORK RECIPES - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
From therecipes.info
ROASTED PORK TENDERLOIN WITH FIG CHUTNEY RECIPE
From pinterest.ca
21 TERIYAKI PORK TENDERLOIN RECIPE OVEN - SELECTED RECIPES
From selectedrecipe.com
21 ROAST PORK LOIN RECIPE WITH VEGETABLES - SELECTED RECIPES
From selectedrecipe.com
APPLE AND PORK TENDERLOIN RECIPES - THERESCIPES.INFO
From therecipes.info
PORK TENDERLOIN WITH DIJON FIG SAUCE (AIR FRY OR ROAST ... - THE …
From thefoodieaffair.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love