Walnut-Crusted Pork Tenderloin with Fig Sauce

Servings: 6

Here’s how to serve this dish easily to a standing crowd: Place sliced pork pieces, with sauce, between biscuit halves–-like a sandwich.



2 medium-sized pork tenderloins, about 1-1/2 pounds
2 tablespoons olive oil
Salt and pepper
1 cup coarsely chopped walnuts
Rosemary sprigs and fresh figs, if desired for garnish

2-1/2 cups ruby red port wine
1-1/4 cups chicken broth
8 dried mission figs, coarsely chopped
2 sprigs fresh rosemary
1 tablespoon honey
2 tablespoons unsalted butter, cut into pieces
1/4 teaspoon each salt and ground black pepper

Walnut-Crusted Pork Tenderloin with Fig Sauce recipe 


Preheat the oven to 425 degrees. Rub the tenderloins with olive oil, coating well. Season with salt and pepper. Then dip into the walnuts, coating the meat with the nuts. Place in a baking pan coated with Teflon™ non-stick and bake for 20 to 30 minutes or until thermometer reads 160 degrees. Meat will be golden brown on the outside.

In a medium saucepan coated with Teflon™ non-stick, combine the port wine, chicken broth, figs, rosemary, and honey, and boil over medium heat until reduced by half, about 30 minutes. Discard the rosemary stems and transfer the mixture to a blender, pureeing until smooth. When ready to serve, return to the saucepan and blend in the butter and a seasoning of salt and pepper and warm over medium low. Serve with the tenderloins.

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