| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 360 | 15g | 5g | 20g |
| sugars | fibre | protein | salt |
| 14g | 3g | 35g | 0.4g |
There’s something utterly captivating about the mingling of robust savory and sweet, earthy flavors in my favorite dish, the Pork Tenderloin with Balsamic Roasted Figs. Drawing inspiration from my Cuban and Spanish ancestry, this particular recipe infuses elements of traditional Mediterranean cuisines with the rich, succulent notes of Caribbean fare. It’s a feast that dances joyously between classic Spanish influences and the vibrant, caramelized sweetness that underlies Caribbean cuisine.
The Inspiration
As someone who appreciates the diversity of food, this dish honours my Cuban roots and the varied culinary landscape of my hometown, Miami. Crisp, seared pork tenderloin and succulent, honey-drizzled figs are reminiscent of my mother’s kitchen, where the aroma of roasting meats would intertwine with the bittersweet fragrance of figs ripening under the Florida sun.
The Flavor Dance
The allure of the Pork Tenderloin with Balsamic Roasted Figs lies in its unique pairing of sweet and savory, echoing the same facet of Cuban and Spanish cuisines. The result is a harmonious symphony of flavors; the balsamic vinegar lending a tart edge, its acidity cutting through the richness of the pork, while the honey and fresh figs add refreshing burst of sweetness, enriching the palate in a way few other dishes can.
This recipe is similar to the Cuban classic of roasted pork and platanos maduros – sweet plantains. However, the incorporation of figs and honey adds a Spanish twist, reminiscent of traditional dishes like Carne con tomate. It’s a fantastic main dish that pairs well with simple sides like steamed asparagus or garlic mashed potatoes.
Health Benefits
Not only is this recipe a celebration of my cultural heritage, it’s also a nod to mindful eating. The figs provide much-needed fiber, potassium, and essential vitamins, while the lean pork tenderloin is a great source of protein. Enhanced with heart-healthy olive oil and immunity-boosting garlic, this meal complements a balanced diet.
Whether savoring the succulence of the tenderloin or delighting in the burst of flavor from the caramelized figs, my taste buds can’t help but dance. It’s a melody of taste reminiscent of my roots, a culinary ballet as rhythmic and expressive as the dance forms I teach.
What You’ll Need
- 2 whole pork tenderloins (approximately 1.5 pounds each)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 12 fresh figs
- 1/3 cup balsamic vinegar
- 2 tablespoons honey
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon freshly squeezed lemon juice
- 1/2 a cup of chicken broth
Method
Step One
Firstly, preheat your oven to 375 degrees Fahrenheit. Then take your pork tenderloins and season them generously with salt and black pepper.
Step Two
Next, heat the olive oil in a large ovenproof skillet over medium-high heat. Once the oil is hot, add the tenderloins and sear them until they’re browned on all sides. This should take approximately 5-7 minutes for each side.
Step Three
While your pork is searing, prepare your figs by halving them. In a bowl, combine the balsamic vinegar, honey, minced garlic, freshly chopped rosemary, and lemon juice, stirring well to fully integrate the flavors.
Step Four
Once the pork is browned, remove the skillet from heat. Arrange your halved figs around the pork in the skillet and drizzle the balsamic mixture over the top. Toss the figs gently to make sure they are fully coated.
Step Five
Transfer the skillet to your preheated oven and roast for about 20-30 minutes, or until the pork reaches an internal temperature of 145 degrees Fahrenheit.
Step Six
Remove the skillet from the oven, and transfer the pork to a cutting board, allowing it to rest for 10 minutes before slicing. Meanwhile, return the skillet with the figs to the stovetop over medium heat, add the chicken broth, and bring to a simmer. Let it simmer, stirring occasionally, until the sauce has reduced by half.
Step Seven
Slice the pork tenderloin and serve it with your deliciously caramelized roasted figs, spooning some of the balsamic sauce over the top. Enjoy!
