Rosemary-Shallot Pork Tenderloin with Fig-Balsamic Compote
- Prep Time 0:30
- Cook Time 0:28
- Estimated Cost $7.25
- 1 Comment
My friend Paul likes to tease me about my tendency to combine sweet and savory flavor elements in recipes. I pretend to be annoyed, but all things considered, it’s pretty generous of him considering he knows me well enough to come up with measurably worse things to rib me about. So go to town Paul—I’m ready for your running commentary. Fig season had finally arrived and I just couldn’t resist.
- 1 lb pork tenderloin $3
- 1 shallot, diced $0.25
- 3 cloves garlic, chopped Pantry
- 2 tbsp olive oil, plus more for pan Pantry
- leaves from 2 springs of fresh rosemary, chopped $1
- salt and pepper to taste Pantry
- 8 fresh figs (any kind), stems removed, diced $3 for a carton
- 1/4 cup balsamic vinegar Pantry
- 1 tbsp honey Pantry
Recipe Serves 3-4
- Preheat oven to 400 degrees F. Lightly oil a baking dish and set aside.
- Combine shallot, garlic, olive oil, rosemary, salt and pepper to to taste in a small bowl. Set aside.
- Using a sharp knife, butterfly the tenderloin by making a horizontal slice lengthwise through the tenderloin almost all the way to the other side. Open the meat like a book. Cover with plastic wrap, and use a meat mallet, rolling pin, or small cast iron skillet to pound the pork so that it's about 1/2" thick.
- Pour shallot-garlic mixture over one lengthwise side of the pork and roll up, securing tightly with toothpicks.
- Roast in oven for 22-28 minutes or until pork is cooked thoroughly and very fragrant.
- While pork cooks, combine figs, balsamic vinegar, honey,salt and pepper to taste in a small pot over medium-high heat. Cook until reduced to a thick jam-like consistency. Turn off heat.
- To serve, slice pork into 4 to 6 slices. Serve pork slices topped with a few spoonfuls of compote and more fresh rosemary for garnish.