Photo: Sam Loyd
Pork Tenderloin with Thyme and Figs
8 ingredients
Serves 4.
openrecipes
If you like, serve this juicy roasted tenderloin with soft polenta sprinkled with toasted walnuts and crumbled blue cheese. It makes a beautiful wintertime dinner, when dried figs are especially welcome at the table.
Estimated Nutrition (whole recipe, rough)
509
Calories
28g
Protein
28g
Fat
34g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Fig | 1 medium (50g) | 37 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 dried mission figs, stemmed and halved
- 1 1/2 cups dry red wine
- 1 pork tenderloin, 1 to 1 1/4 lb.
- Salt and freshly ground pepper, to taste
- 1 Tbs. olive oil
- 3 fresh thyme sprigs
- 1 Tbs. fig jam or honey
- 1 tsp. grated lemon zest
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes