Marinated Pork Tenderloin with Figs and Olives is a classic Mediterranean dish.
It’s tangy, sweet, and savory, and filled with flavor!
Easy to make, elegant presentation.
Looking for ideas for a special dinner?
It’s terrific for entertaining.
it’s possible for you to address this in a couple of ways.
The most important thing is to not overcook the pork.
The following recipe is a twist on a classic Mediterranean chicken recipe with green olives and dried fruit.
Mild canned green olives work well for this dish.
(Look for California olives, they’re the best quality.)
When you brine the olives with the pork the olives absorb the flavors of the spicy briny marinade.
Biting into one of the olives in the finished dish is like biting into a juicy flavor bomb.
Paired with the sweet figs and salty capers, the olives make a lovely complement to the pork.
Stir in the olive oil.
Cut the tenderloin in half crosswise.
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 (the longer the better).
Remove the tenderloin halves from the marinade, wiping off any excess, reserving the marinade.
Heat 1 Tbsp olive oil in a large saute pan on high heat.
Pat dry the tenderloin halves with a paper towel and place in hot pan.
Sear on all sides until nicely browned.
Remove from pan and place in a baking dish.
Add the marinade to the pan with the wine and let come to a full boil.
Pour the marinade over the tenderloin in the baking dish and arrange on all sides of the tenderloin.
Sprinkle with 2 Tbsp brown sugar.
Cover with foil and bake at 350F for 10 minutes.
(The internal temp will continue to rise while the pork rests in the next step.)
Transfer the tenderloin halves from the dish to a cutting board and tent with foil.
Let rest for 10 minutes.
Slice into 1/4-inch thick rounds (a bread knife works well for this).
Serve with figs, olives, and juices from the baking dish.
Links:
Freda Ehmann, Oroville’s mother of the olive industry- wonderful story of grit and entrepreneurial determination
