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Pork Tenderloins with Fig-Olive Relish

Pork Tenderloins with Fig-Olive Relish

By Rose HattabaughApril 6, 2021

  • Makes
    6 servings
  • Cook Time
    35 minutes
  • Rating

Classic Provençal tapenade is briny and umami-packed, and it inspired this recipe. To create a savory-sweet flavor profile that pairs well with lean, mild-tasting pork tenderloin, we use fig jam as a base and stir into it some of the ingredients that give tapenade its bold character: olives, capers, olive oil and thyme. Herbes de Provence seasons both the pork and relish—it’s a one-stroke way to infuse a dish with the flavor and fragrance of several types of Mediterranean herbs. For best flavor, look for brine-packed black olives sold in jars; the canned variety is too bland. And if you have relish left over after serving, use it as a spread for crostini, paired with pungent blue cheese or creamy ricotta. You will need an oven-safe 12-inch skillet for this recipe.

Tip

Don’t forget to trim the silver skin off the pork. This will prevent the tenderloin from curling during cooking and also makes the meat more pleasant to eat (the silver skin won’t tenderize with roasting). Also, when removing the skillet from the oven, don’t forget that the handle will be hot.

Ingredients
  • 1

    tablespoon plus 1 teaspoon herbes de Provence, divided

  • Kosher salt and ground black pepper

  • 2

    1¼-pound pork tenderloins, trimmed of silver skin, halved crosswise

  • 2

    tablespoons grapeseed or other neutral oil

  • ½

    cup fig jam

  • 2

    tablespoons extra-virgin olive oil

  • 1

    cup pitted black olives, finely chopped

  • 2

    tablespoons drained capers, minced

  • 1

    teaspoon grated orange zest

  • 2

    medium garlic cloves, finely grated

  • 1

    tablespoon red wine vinegar

  • 1

    tablespoon minced fresh thyme

Step 1

Heat the oven to 450°F with a rack in the middle position. In a small bowl, stir together 1 tablespoon herbes de Provence and 1 teaspoon each salt and pepper. Use to season the pork on all sides, rubbing the seasonings into the meat.

Step 2

In an oven-safe 12-inch skillet over medium-high, heat the neutral oil until shimmering. Add the pork and cook, turning occasionally, until lightly browned on all sides, about 4 minutes.

Transfer the skillet to the oven and roast until the center of the thickest piece reaches 135°F or is just slightly pink when cut into, 9 to 12 minutes.

Remove from the oven; the handle will be hot. Using tongs, transfer the pork to a platter and let rest while you make the relish.

Step 3

In a medium bowl, stir together the fig jam, olive oil, the olives, capers, orange zest, garlic, vinegar, thyme and the remaining 1 teaspoon herbes de Provence. Taste and season with salt and pepper. Cut the pork into medallions 2 to 3 inches thick and return to the platter. Serve with the tapenade.