Wednesday, April 14, 2010

Pork Tenderloin with Fig Preserves

This dish is one of my all time favorites! I even don't really like figs but the sweetness of the preserves makes it taste so good I just forget I am eating figs! It is great dish to make for company or a crowd because you can make it ahead of time. You could probably even do this in a crock pot. The longer and slower you cook them the more tender they are.

1 package of pork tenderloins (typically 2 in each package)
garlic powder
seasoned salt
cayenne pepper (I don't add this when making for my kids)
1 or 2 - 28oz. can of crushed tomatoes (need enough to come up on both sides of the tenderloin, at least 3/4 of the side, but not go over the top)
mushrooms (optional)
1 small onion, chopped
1 jar of fig preserves

Coat the tenderloins with the dry seasonings (garlic powder, seasoned salt and cayenne pepper). Mix together the tomatoes, onions and mushrooms. (If you use fresh mushrooms you need to cook them thoroughly to get the water out or else your tomato sauce will be runny.) Pour into the bottom of a casserole dish. Place the coated tenderloins in the tomato mixture. Pour fig preserves over the tenderloins.

Bake, covered, at 350 for about 1 1/2 hours. When finished, slice the pork into medallions and put back into the sauce. Serve over brown rice or pasta.


  1. Looks great, Liz. Sorry I wasn't invited!

  2. Sounds really good. Thanks for posting.

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