Day 300-Pork Tenderloin with Sticky Fig Jam

I love making a big, Sunday supper, especially if it involves some kind of roast or chicken. Not only do we all slow down and savor a quiet dinner before the next busy week begins, but we usually end up with leftovers that carry us through the beginning of the week. If I’m going to cook up a whole mess of green beans, field peas or collards, it’s going to be on Sunday. With the house clean, laundry done and football on, it’s my prime cooking time.

For these dinners, pork tenderloin is very popular in our house. Actually, any form of pork is popular, but tenderloins are great because they are flavorful and quick to prepare. We buy our pork from Mae Farm in Louisburg, NC, and have never had anything that wasn’t amazing.

Side note: If you aren’t buying your meat directly from a local farmer, I urge you to find a source and give it a try. There is no comparison with how tender and full of flavor local meats are compared to store-bought. It will rock your world. Unless you’re a vegetarian.

I made and canned this Sticky Fig Jam over the summer, and the combination of the figs and balsamic vinegar are pretty incredible on pork! You could substitute fig jam and maybe add a little balsamic vinegar to it for a similar effect.

Pork Tenderloin with Sticky Fig Jam

  • 8 oz. jar of Sticky Fig Jam
  • 2 tbsp. minced, fresh rosemary
  • 4 tsp. herbes de Provence
  • 3 tsp. olive oil
  • 2 pork tenderloins
  • 12 or so slices of bacon (preferably not thick-cut for this)
  • Kosher salt and pepper to taste
  1. Remove tenderloins from packaging and let sit on a plate for about 20 minutes.
  2. Heat broiler to high.
  3. Mix the minced fresh herbes and dried herbs together in a small bowl. Add 3 tbsp. of olive oil and stir.
  4. Rub tenderloins with the herb mixture to cover. Sprinkle with salt and pepper.
  5. Wrap tenderloins with bacon strips and tuck ends under the meat. Place tenderloins in a small roasting pan.
  6. Broil tenderloins close to heat source for about 3 minutes or until bacon is crisped.
  7. Set oven to 350 degrees, lower roasting pan to center of oven and top tenderloins with the Sticky Fig Jam.
  8. Roast for 30-35 minutes.
  9. Remove tenderloins from the over and let rest for 5 minutes. Carve and serve!
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3 Comments

  1. hmmmm, sounds lovely! Just have to add – last week I cooked a pork roast in the slow cooker with cider, thyme, dried apples and raisins (some even local!) Leftovers tonight – shredded pork and the pan juices in buns with coleslaw . . . WOW .. probalby would have benefitted from a bit of mustard and raw apple in the slaw but hey, we survived the storm!

    Reply
  2. I would never have thought of putting fig jam with roast my friend, it sounds beautiful šŸ˜€

    Cheers
    Choc Chip Uru

    Reply

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