Pork Tenderloin With Figs Recipe

Pork Tenderloin With Figs Recipe

How To Make Pork Tenderloin With Figs

An excellent pork tenderloin dish for date nights. It looks and tastes like a million bucks but it’s easy to make and needs minimal preparation.

Preparation: 15 minutes
Cooking: 35 minutes
Marinate Time: 2 hours
Total: 2 hours 50 minutes



  • ¼cupred wine vinegar
  • 2tspsugar
  • ½tspsalt
  • ½tspblack pepper
  • 4garlic cloves,minced
  • 1tspdried oregano
  • 1tbspcapers
  • 1tspcaper juice
  • ¾cuppitted green olives,halved
  • 6dried figs,quartered
  • 2bay leaves
  • cupextra virgin olive oil,(plus 1 tbsp)
  • lbpork tenderloin
  • ½cupwhite wine
  • 2tbspbrown sugar


  1. Pour the red wine vinegar into a medium bowl and stir in the sugar and salt until dissolved. Add the minced garlic, oregano, pepper, capers, caper juice, figs, green olives, and bay leaves, and stir to combine. Stir in the olive oil.

  2. Using a very sharp knife, carefully cut away and discard any tough silver skin on the outside of the tenderloin. Cut the tenderloin in half crosswise.

  3. Place the two tenderloin halves into a freezer bag or a bowl. Pour the marinade over the tenderloin halves and coat well. Chill for 2 to 24 hours.

  4. Remove the tenderloin halves from the marinade, wiping off any excess, reserving the marinade. Heat 1 tablespoons of olive oil in a large sauté pan on high heat.

  5. Pat dry the tenderloin halves with a paper towel and place in a hot pan. Sear on all sides until nicely browned. Remove from pan and place in a baking dish.

  6. Preheat oven to 350 degrees F.

  7. Pour half a cup of white wine into the hot skillet and scrape up any browned bits with a spatula. Add the marinade to the pan with the wine and let come to a full boil.

  8. Pour the marinade over the tenderloin in the baking dish and arrange it on all sides of the tenderloin. Sprinkle with 2 tablespoons of brown sugar.

  9. Cover with foil and bake at 350 degrees F for 10 minutes. Then remove the foil and bake for an additional 10 minutes or until the internal temperature of the tenderloin is 135 degrees F to 140 degrees F.

  10. Transfer the tenderloin halves from the dish to a cutting board and tent with foil. Let it rest for 10 minutes.

  11. Slice into ¼-inch thick rounds. Serve with figs, olives, and juices from the baking dish.


  • Calories: 468.38kcal
  • Fat: 26.69g
  • Saturated Fat: 4.66g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 17.67g
  • Polyunsaturated Fat: 3.09g
  • Carbohydrates: 21.93g
  • Fiber: 2.77g
  • Sugar: 15.09g
  • Protein: 30.58g
  • Cholesterol: 92.14mg
  • Sodium: 603.45mg
  • Calcium: 47.91mg
  • Potassium: 816.44mg
  • Iron: 2.91mg
  • Vitamin A: 27.00µg
  • Vitamin C: 2.22mg
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