Valley Fig Growers

Curry-Roasted Pork Tenderloin with California Figs and Vegetables

Season pork tenderloin, butternut squash and cauliflower with a fragrant curry spice mix; while they roast, simmer figs in a lemon-honey glaze to stir into the cooked vegetables and brush on the pork. For a heartier meal, roast potato wedges, tossed with garlic-oil, salt and pepper on a separate sheet in the oven at the same time.

Makes 4 servings

Ingredients

Curry Spice Mix, Pork & Vegetables:

3 1/2 teaspoons curry powder

2 to 2 1/2 teaspoons Seasoned Salt

1 1/2 teaspoons coarsely ground or cracked black pepper*

1 1/2 teaspoons cracked coriander seed*

1 pound peeled, cubed (3/4-inch) butternut squash

2 tablespoons plus 1 teaspoon olive or vegetable oil, divided use

7 teaspoons Spice Mix (above), divided use

1 pound cauliflower florets (1 1/2-inch pieces)

1 pork tenderloin (1 pound), trimmed

Fig Glaze:

1 tablespoon vegetable oil

2 green onions, thinly sliced (use white part for glaze and green for Garnish)  

1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and halved

2 tablespoons lemon juice

2 tablespoons honey

1 tablespoon water

1 teaspoon Spice Mix (above)

Garnish with thinly sliced green onion (green part)  

Directions

  1. Adjust oven rack to middle position.  Preheat oven to 425°F.  Line a large rimmed baking sheet with parchment paper or foil.  If using foil, spray or brush with oil.  
  2. In small bowl, combine ingredients for Spice Mix.  
  3. In medium bowl, combine squash, 2 teaspoons Spice Mix and 1 tablespoon oil.  Spread in a single layer on baking sheet.  Repeat with cauliflower (2 teaspoons spice mix and 1 tablespoon oil.) and spread on baking sheet. Rub 1 teaspoon oil on pork.  Pat 1 tablespoon Spice Mix onto all sides of pork. Place on one side of baking sheet.  
  4. Place sheet in middle of oven and roast for 20 to 30 minutes or until pork is 145°F for medium and vegetables are tender.  Meanwhile, make glaze: In small saucepan, warm oil and white part of green onion over low heat until sizzling.  Stir in figs, lemon juice, honey, water and remaining Spice Mix.  Bring to a gentle simmer; cook and stir for 1 minute. Remove from heat and reserve.  Remove figs from glaze with slotted spoon and scatter over vegetables.  Brush glaze on pork, figs and vegetables.  
  5. To serve, cut pork into thin slices and serve with figs and vegetables. Garnish with green onion.  

*To crack peppercorns and seeds, put in double layer zipper lock plastic bag, place on a cutting board and crush with rolling pin, mallet or skillet.

Photography Lorelle Del Matto

Nutrition Information

amount per serving

  • Calories 446
  • % Calories from Fat 30%
  • Fat 15
  • Cholesterol 60
  • Protein 26
  • Carbohydrates 54
  • Fiber 13
  • Iron 4
  • Sodium 831
  • Calcium 152
  • Potassium1097