Roasted Pork Tenderloin with California Fresh Figs

Servings: 4

Prep Time
Cook Time

Pork Ingredients

  • 1 pork tenderloin (about 1 pound)
  • 1 tablespoon sherry vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chopped rosemary
  • 1-2 garlic cloves, chopped
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • Flaked sea salt (optional)

Fig Ingredients

  • 1 pound California Fresh Figs, stems trimmed and halved
  • 1/2 onion, cut in half
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon sherry vinegar
  • 1/8 teaspoon salt
  • Freshly ground black pepper
  • 3 rosemary sprigs

Nutritional Information

Nutrition Facts (per serving): 286 calories, 13 g total fat (2 g saturated fat), 0 g trans fat), 287 mg sodium, 48 mg cholesterol, 26 g total carbohydrate (4 g fiber), 19 g protein, 7% DV iron, 4% DV calcium, 2% DV Vitamin D, 13% DV potassium.


  1. Preheat oven to 350 degrees F. Line a sheet pan with parchment paper or silicon baking mat.





  2. Place the pork on the sheet pan. Combine the vinegar, oil, Dijon, rosemary, and garlic. Pour the vinegar mixture over the pork.



  3. Place the figs and onion on the pan in a single layer. Drizzle with oil and vinegar and sprinkle with salt and pepper. Place the rosemary sprigs on top. Place the pan in the oven and roast until the pork is cooked through, or until 145 degrees F in the center, just until rosy pink in the center. Push the pork and fig juice over to the onions and toss to coat.

  4. Sprinkle the figs and onions with a couple crumbled pinches of the roasted rosemary. Slice the pork at an angle. Serve with figs and flaked sea salt for the pork.