Pork Tenderloin with Figs, Grapes, and Shallots
Roasted pork tenderloin with figs, grapes, and shallots is accessible, irresistible, and perfect for late summer or early fall meals.
Equipment
- Dutch oven or braising pan with oven-proof lid
Ingredients
Marinade
- 1⅓-1¾ lbs pork tenderloin 600-800 g
- 2 tsp honey
- 2 tsp honey mustard
- 2 tsp pressed garlic 2-3 big cloves
- 2 tsp ground cumin
- ½ tsp kosher salt
- generous black pepper
- 2 Tbl melted butter 28 g
- 2 Tbl olive oil
The Rest of the Ingredients
- 1 Tbl butter 14g
- 1 Tbl olive oil
- 1 twig of fresh rosemary
- 1 cinnamon stick 2½-3 inches or 6-8 cm
- 4 medium shallots halved length-wise
- 2 large garlic cloves sliced
- 3 fresh sage leaves optional, roughly torn
- 1 Tbl balsamic vinegar
- 1 cup French moelleux white wine (see description above) 235 ml
- 1 cup seedless red grapes 150 g
- A pinch of freshly grated nutmeg
- salt and pepper to taste
- 6 fresh figs quartered
Instructions
- Marinate the pork: Mix marinade ingredients. Pat pork dry, Coat pork with half the marinade, reserve the rest. Marinate in fridge for at least 2 hours and up to 24 hours for maximum flavor.
- Preheat: Remove pork from fridge 30 min before cooking. Preheat oven to 350°F (180°C) conventional or 325°F (165°C) convection (fan).
- Sear pork: Lightly pat pork dry. Heat butter & olive oil on medium/medium-high until shimmering but not smoking. Sear pork on all sides until browned and a crust forms, about 2 minutes per side. Remove pork and set aside.
- Sear shallots: Add rosemary and cinnamon to pan on medium heat. Place halved shallots cut-side down; cook undisturbed until golden. Then mix occasionally for 5 minutes, letting the layers separate, soften, and brown.
- Add garlic and deglaze: Add sliced garlic and sage, cook 1–2 min, stirring frequently. Deglaze pan with balsamic vinegar and white wine, scraping up the brown bits. Simmer for 2 minutes.
- Add grapes : Remove from heat. Add grapes, a pinch of freshly grated nutmeg, and salt and pepper to taste. Stir to combine. Cover and roast in oven 10–15 min, depending on the size of your grapes and shallots.
- Add pork and marinade: Remove pan from oven. Place pork on top, brush with reserved marinade, and spoon the sauce on top. Cover and return to oven for 10 min.
- Add figs and finish cooking: Add fresh figs and stir carefully to combine. Spoon juices over everything. Cover and roast 8–15 min more, or until the pork reaches an internal temperature of 130°F (54°C). Keep in mind that the pork will gently finish cooking after you take it out. Exact cooking times depend on your specific oven and pork size.
- Rest meat: Rest covered on your countertop for 5–10 min before thickly slicing. If your pork is a little too pink for your taste after cutting, simply return it to the pan with the sauce, cover, and continue cooking in the oven until it reaches your desired doneness.
- Serve and enjoy!: Remove cinnamon stick and rosemary twig. Serve with sautéed baby potatoes, orzo or farro.