Pairs Perfectly with Francis Coppola Diamond Collection Merlot
Fig-Glazed Pork Tenderloin
with roasted Brussels sprouts and carrots
$9.95 per serving
Prep & Cook Time:35-45 min.
Cook Within:6 days
Spice Level:Not Spicy
A note about serious food allergies
You may know figs from such cookies as “Fig Newtons,” or references to figgy pudding in Christmas carols, but it's time you had a real introduction to their flavor. Indeed, this sweet fig preserves and red wine glaze is a perfect match to a succulent pork tenderloin. With goat cheese-topped Brussels and carrots on the side, you'll be grateful for expanding your fruit horizons beyond cookies.
We recommend pairing this pork tenderloin with Francis Coppola Diamond Collection Merlot. The dark berry flavors and soft tannins of the wine bring out the pork's flavor and enhance the rich sweetness of the fig glaze.
Peel, trim, and cut carrot into ¼" pieces on an angle.
Trim bottoms off Brussels sprouts and halve (quarter if larger than ping-pong balls).
Pat pork tenderloin dry, and season all sides with a pinch of salt and pepper.
Roast the Vegetables
Toss carrot pieces and Brussels sprouts with 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper on prepared baking sheet.
Spread into a single layer, leaving room to add pork tenderloin later. Roast 7 minutes.
Remove from oven. Vegetables will finish cooking in a later step.
While vegetables roast, sear pork tenderloin.
Sear the Pork Tenderloin
Place a large non-stick pan over medium-high heat.
Add 2 tsp. olive oil and pork tenderloin to hot pan. Sear until lightly browned on three sides, 2-3 minutes per side.
Remove pan from burner and transfer pork to baking sheet with vegetables.
Reserve pan; no need to wipe clean.
Finish the Vegetables and Pork Tenderloin
Roast until vegetables are tender and pork tenderloin reaches a minimum internal temperature of 145 degrees, 8-12 minutes.
Rest pork tenderloin at least 5 minutes before slicing.
While vegetables and pork roast, make glaze.
Make the Glaze
Return pan used to sear pork tenderloin to medium-high heat. Add red cooking wine and fig preserves and stir occasionally until it thickens into a thin syrup, 1-2 minutes.
If glaze reduces too much or thickens too much as it cools, stir in water 1 Tbsp. at a time until desired thickness is reached.
Plate dish as pictured on front of card, garnishing vegetables with goat cheese (crumbling with your hands if needed). Bon appétit!