Marinated Pork Tenderloin with Figs and Olives is a basic Mediterranean dish. It’s tangy, candy, and savory, and stuffed with taste! Easy to make, elegant presentation.
This recipe is delivered to you in partnership with The California Olive Committee.
Looking for concepts for a particular dinner? Consider pork tenderloin! It’s terrific for entertaining. The problem is that as a result of tenderloin is such a lean, tender reduce of meat, it may possibly simply be over-cooked and dry.
You can handle this in a few methods. The most essential factor is to not overcook the pork. Pork tenderloin can rapidly go from excellent to overdone, so use a meat thermometer, concentrate and pull the meat from the warmth when it will get to the precise inside temperature.
Another factor you are able to do to assist hold the moisture within the meat is to marinate the tenderloin in a calmly briny answer. Ideally, a candy and salty marinade is not going to solely infuse the meat with taste, however will even act as a delicate brine to assist the tenderloin retain moisture because it cooks.
The following recipe is a twist on a basic Mediterranean rooster recipe with inexperienced olives and dried fruit. In this recipe I’m utilizing pork tenderloin as a substitute of rooster, and marinating the pork with buttery California inexperienced ripe olives, candy dried figs, salty capers, garlic, and oregano.
Canned California Ripe Olives are excellent for this dish. Mild and scrumptious on their very own, once you brine them with the pork the olives take up the flavors of the spicy briny marinade. Biting into one of many olives within the completed dish is like biting right into a juicy taste bomb. Paired with the candy figs and salty capers, the olives make a beautiful complement to the pork.
By the best way, do you know that uncooked olives proper off the tree are a lot too bitter to eat? (If you ever strive biting right into a uncooked olive, you received’t do this once more, belief me, I’ve tried it.) The olives should be cured to take away their tannins and bitterness and to deliver out their taste.
A historic tidbit—the tactic of processing California Ripe Olives was invented within the late 1800s by a girl named Freda Ehmann. Freda’s similar recipe remains to be used to make the canned California Ripe Olives you purchase within the retailer as we speak. Check out her story right here!
Pork Tenderloin with Figs and Olives Recipe
If the dried figs are very dry, plump them first by soaking them in water for a number of hours.
- 1/Four cup pink wine vinegar
- 2 teaspoons sugar
- half of teaspoon salt
- half of teaspoon black pepper
- Four cloves garlic, minced (about Four teaspoons)
- 1 teaspoon dried oregano
- 1 Tbsp capers
- 1 teaspoon caper juice
- three/Four cup California inexperienced ripe olives, halved
- 6 dried figs, quartered
- 2 bay leaves
- 1/three cup plus 1 Tbsp olive oil
- 1 1/Four lb pork tenderloin
- half of cup white wine
- 2 Tbsp brown sugar
1 Make the marinade: Pour the pink wine vinegar right into a medium bowl and stir within the sugar and salt till dissolved.
Add the minced garlic, oregano, pepper, capers, caper juice, figs, California inexperienced ripe olives, and bay leaves, and stir to mix.
Stir within the olive oil.
2 Prep and marinate the tenderloin: Using a really sharp knife, rigorously reduce away and discard any robust silver pores and skin on the skin of the tenderloin. Cut the tenderloin in half crosswise.
Place the 2 tenderloin halves right into a freezer bag or a bowl. Pour the marinade over the tenderloin halves and coat nicely.
Chill for two to 24 hours (the longer the higher).
three Sear the tenderloin: Remove the tenderloin halves from the marinade, wiping off any extra, reserving the marinade.
Heat 1 Tbsp olive oil in a big sauté pan on excessive warmth. Pat dry the tenderloin halves with a paper towel and place in scorching pan. Sear on all sides till properly browned. Remove from pan and place in a baking dish.
Four Preheat oven to 350°F.
5 Deglaze pan and warmth marinade: Pour half a cup of white wine into the new skillet and scrape up any browned bits with a spatula.
Add the marinade to the pan with the wine and let come to a full boil.
6 Bake: Pour the marinade over the tenderloin within the baking dish and prepare on all sides of the tenderloin.
Sprinkle with 2 Tbsp brown sugar.
Cover with foil and bake at 350°F for 10 minutes. Then take away the foil and bake for a further 10 minutes or till the interior temperature of the tenderloin is 135° to 140°F. (The inside temp will proceed to rise whereas the pork rests within the subsequent step.)
7 Let relaxation: Transfer the tenderloin halves from the dish to a slicing board and tent with foil. Let relaxation for 10 minutes.
eight Slice and serve: Slice into 1/Four-inch thick rounds (a bread knife works nicely for this). Serve with figs, olives, and juices from the baking dish. Terrific with couscous.
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