Pork Tenderloin with Figs, Onions and Olives

pork and figs

Have you ever paired pork tenderloin with figs? If not, you’re in for a real treat. As you know pork goes very well with fruit, think apples and pork, but when paired with sweet and luscious figs the flavor combination is beyond words!

The pork tenderloin gets marinated for a while, then gets roasted with sweet red onions, green and black olives and plumped out poached fresh figs.

fig leaves

For years, five to be exact, we tried growing our own figs, we have the most beautiful, healthy looking fig tree with enormous leaves, but not one fig has ever been produced, we have a dud, and we might just pull it out this year and attempt to buy another variety and start over, but it’s hard when the leaves look this good.

boxed figs

So in the meantime when I see a display of figs like this I jump for joy and grab a couple of boxes.


The figs were unblemished, in premo condition, sweet and ripe, what more could a girl ask for!

cut figs

These little jewels got placed into a poaching liquid to cook down and concentrate their flavor a bit, and to create the most delicious, syrupy sauce which will act as a beautiful glaze for the pork tenderloin.

pork and fig

What you have here is a sweet and savory combination that balances quite nicely with the briny olives and herbs.

pork and figPlated pork and fig

Make this please, it’s pure decadence!

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Pork Tenderloin with Figs, Onions and Olives
Make this when fresh figs are nice and ripe for a delicious combination of sweet and savory
  • 1 pork tenderloin about 1½ lbs. ( silver skin removed)
  • 1 dozen fresh, ripe figs, cut lengthwise
  • green and black olives some cracked and pitted, a good handful
  • 1 large red onion, quartered leaving the stem and root attached
  • 2 tablespoons, fig preserves
  • 2 tablespoons grainy mustard
  • 2 small garlic cloves, crushed
  • 1 tablespoon each of thyme and rosemary leaves
  • salt and pepper
  • ¼ cup of red wine and ½ cup of water or all water if you prefer
  • ¼ cup or so of sweetner, honey, brown sugar or white sugar
  • ¼ cup or so of fig preserves or fig butter
  1. First, you want to poach your figs so they can cool down and have the syrup thicken..
  2. In a saucepan, on low heat, add everything in but the figs just until the sugar dissolves, then put your figs in and poach them on low until they absorb the flavors and plump up and you see the juice oozing out, depending on how ripe your figs are you may need to add a little more liquid while it's poaching. When finished let it cool down and thcken up.
  3. Marinate the pork tenderloin by making a paste of the chopped herbs, garlic, mustard, fig preserves, salt and pepper and a drizzle of olive oil.
  4. Rub marinate all over the pork tenderloin and let it sit for at least a half hour.
  5. Sear the pork tenderloin on all sides, getting a nice golden brown.
  6. Place the seared tenderloin into a baking dish along with your quartered and fanned out red onion and the olives.
  7. Add the plumped up and thickend figs all around the baking dish and spoon some of the thick syrup on the top and sides of the seared tenderloin, this will act as a glaze.
  8. Roast at 400F for 20 minutes or until internal meat thermometer reaches 145
  9. Let it rest 5 minutes before slicing.
  10. Make sure each serving has a little bit of everything.

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Rustic Fig and Ricotta Tart

Again I struck gold at Whole Foods, this time it was with fresh organic figs and even better than that was the price, only three dollars a pint!

Sometimes when I buy fresh figs even though they look and feel ripe, when I get them home they have no flavor at all, does that ever happen to you?

Not the case here, they were all you would ever want in a fig, perfectly ripe, plump and oh so sweet!

I’m dedicating this post to my friend Stacey because she is a true figaholic, if you don’t believe me go check out her blog she has a ton of fig recipes, sweet and savory, all good! If we lived closer I would have brought this over to her house to share.

I love making rustic tarts, nothing sophisticated about them, easy to make, very casual and homey. You can make your own pastry dough or use a good refrigerated one as I did, I’ve had it both ways and it’s equally as good.

For the Ricotta Filling:
1lb ricotta
2 eggs
1/4 cup sugar
Orange zest
Heaping tablespoon of orange marmalade
Pinch of cinnamon
Beat together on low speed until all incorporated

On a baking sheet place parchment paper, then place your dough round on top of that and prick the bottom with a fork.
Spread ricotta mixture all over except where you’re going to be folding the edges up. Then place figs on top.
Brush the top with a beaten egg or milk, bake at 375F until golden brown, check the bottom with a spatula to make sure it has a nice brown color.

While still warm you can glaze the top with a warmed up preserve if you like.

I had a few figs left over so I decided to make myself a little afternoon treat, this time I decided to caramelize my figs by dipping them cut side down on a plate sprinkled with brown sugar and cinnamon then placing them down on a grill pan for just a few minutes until caramelized. Place them in a pretty bowl on top of some fat free greek yogurt add a drizzle of honey and crunchy pistachios! It was sinfully good, hope you give it a try!

Buon Appetito



After wondering around in Whole Foods the other day, a beautiful container of fresh figs caught my eye, I had to buy them. I really didn’t know what I was going to do with them at the time. And then I remembered that the Daring Bakers did a challenge with figs not to long ago. So, getting inspiration from the many recipes I read, I decided I’d give it a try. Polenta cake was something I always wanted to make, and what better way than to par it with figs!!! All in all, it turned out well, my hubby loved it! But then, he’s a sweet freak!! But on the second day it started to dry out. It’s worth trying again, but it needed more moisture!