Pork Tenderloin with Figs and Blue Cheese Polenta

Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 457
  • Calories from fat: 22%
  • Protein: 30g
  • Fat: 11g
  • Saturated fat: 4.4g
  • Carbohydrate: 62g
  • Fiber: 6.7g
  • Sodium: 500mg
  • Cholesterol: 83mg

Ingredients

  • 1 pork tenderloin (about 1 lb.)
  • About 1/2 teaspoon salt
  • Pepper
  • 1/2 teaspoon olive oil
  • 12 firm-ripe figs, rinsed, stem ends trimmed, and halved lengthwise
  • 3 thyme sprigs (each about 3 in. long), rinsed
  • 1 cup coarse polenta
  • About 1/3 cup crumbled blue cheese (about 1 1/2 oz.)
  • 1 cup dry red wine
  • 1 tablespoon honey
  • 1 teaspoon grated orange peel

Preparation

  1. 1. Rinse pork and pat dry; trim and discard fat and any silvery membrane from tenderloin. Sprinkle meat lightly with salt and pepper. Pour oil into a 10- to 12-inch nonstick, ovenproof frying pan over high heat, tilting pan to coat bottom; when oil is hot, add tenderloin and turn as needed to brown on all sides, about 4 minutes total. Remove from heat; arrange figs and thyme sprigs around pork.
  2. 2. Transfer pan with pork to a 400° regular or convection oven; bake until a thermometer inserted in center of thickest part of meat reaches 155°, 18 to 25 minutes.
  3. 3. Meanwhile, in a 4- to 6-quart pan, combine polenta, 1/2 teaspoon salt, and 4 1/2 cups water. Stir over high heat until mixture boils; reduce heat to medium-low and simmer, stirring occasionally, until polenta is smooth to taste, 25 to 30 minutes. Remove from heat and stir in 1/3 cup blue cheese; add salt and pepper to taste. Cover and keep warm.
  4. 4. Transfer tenderloin and figs to a rimmed platter and let stand in a warm place for 5 minutes. Add wine, honey, and orange peel to unwashed frying pan. Boil over high heat, stirring to release browned bits, until mixture is reduced to about 1/2 cup, 4 to 5 minutes. Remove and discard thyme sprigs.
  5. 5. Slice pork diagonally across the grain 1/2 inch thick. Spoon polenta mixture equally onto four dinner plates. Arrange pork and figs over polenta; spoon sauce equally over pork and figs. Top with more blue cheese if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pork Tenderloin with Figs and Blue Cheese Polenta Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy