About This Recipe
You can experiment with other proteins using this recipe, chicken, beef, lamb, or wild game. They are all good. Drizzle the sauce over the pork but remember to save some for your vegetables. They are delicious together.
2 Pork Tenderloins
TVF Maple Piper Nigrum
7 Fresh figs Brown Turkey, Mission, or another large fig (optional)
1 Cup – TVF Organic Fig Preserves
1 ¼ Cup - Dry Sherry
3 Tbs. Butter
1 Large Yellow Onion diced
3 Cloves Garlic chopped
1 Cup - Tomatoes peeled, seeded, and diced
1-Cup - Chicken Stock
¼ Cup Ground Toasted Almonds
1 Tbs. Orange Zest
½ tsp. Ground Cinnamon
TVF Lavender Pepper or your preferred Salt & Pepper to taste
¼ Cup - Dry Sherry
2 Cloves Garlic Crushed
½ Cup Fresh Blood Orange Juice (other fresh orange juice a can be substituted)
¼ -Cup Honey
Pre heat your oven to 450°F.
Remove silver skin from tenderloin. Rub with olive oil, TVF Maple Piper Nigrum or your preferred pepper and salt with the addition of cinnamon.
Place the basting mixture ingredients into a small bowl, stir together. Place tenderloins on rack in roasting pan, brush generously with basting mixture. Roast pork in oven for 20-30 minutes (until internal temperature is 140°F) basting every 10 minutes. When the internal temperature of 140 degrees. Remove from the oven and let rest for 10 minutes.
While roast is resting, make sauce in a sauté pan over medium heat melt butter. Add onion and sauté until translucent (about 7 minutes). Add garlic and cook another 3 minutes. Add wine, tomatoes, stock, almonds, orange zest, and cinnamon. Raise heat to high and cook until thicken, 8-10 minutes. Remove from heat and add TVF Organic Fig Preserves . Put in blender; pulse 3-4 times (do not over process). Return to pan and season with TVF Maple Piper Nigrum or your preferred salt and pepper, keep warm.
Cut figs in half, caramelize under broiler. Slice tenderloin on a diagonal, arrange on a warm platter, spoon sauce over it, surround with figs. Serve at once.