This pork tenderloin with apples and fig recipe is a delicious dutch oven recipe where the pork cooks until tender surrounded by carrots, mushrooms, apples and figs.
If you are looking for a delicious way to cook pork tenderloin, try this recipe out. The apples and figs melt into the pork, adding a lovely sweetness and sauce to the dish. The carrots and mushrooms add extra flavor and texture, resulting in a complete meal.
Table of Contents
What makes this recipe work
- It is a delicious way to cook pork tenderloin, which is a great lean meat option.
- This recipe is great for those following a dairy-free, gluten-free, Paleo diet.
- It is easy to make since it mostly cooks itself in the oven.
- Pork tenderloin– this is a lean boneless cut of pork. You’ll need to buy two of them.
- Shallots and garlic– these seasons the pork and the sauce.
- Apples-you can use any kind of apple that you like. Just make sure to peel them.
- Dried figs– these soften as they cook and result in a burst of sweet flavor.
- Carrots– these add nice crunch and flavor to the dish.
- Mushrooms– Bella mushrooms or white button mushrooms both work here.
- Dried rosemary and thyme– these spices flavor the pork.
See recipe card below for a full list of ingredients and measurements.
Step by step instructions
Step 1: Sear the pork for a few minutes on each side.
Step 2: Cook the onion and garlic until translucent.
Step 3: Add the mushrooms, apple slices, carrots and figs and cook for a few minutes.
Step 4: Add the seared pork to the pan and top with thyme and rosemary.
Step 5: Cover the dish with a lid and cook in the oven.
I like using Golden Delicious or Honeycrisp apples because they hold their shape more than other varieties while cooking.
Store in an airtight container in the fridge for 3-4 days.
The best way to determine if pork tenderloin is cooked is to use an instant-read thermometer. It is considered cooked once it reaches an internal temperature of 145 degrees F.
Other pork recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Dutch Oven Pork Tenderloin with Apples and Figs
- 2 Tablespoons olive oil
- 3 lbs pork tenderloin, (2 pork tenderloins about 1 1/2 pounds each)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 shallots, minced ( or 1/2 an onion)
- 4 cloves garlic, minced
- 2 apples, peeled and sliced ( 3 apples if they are small)
- 8 dried figs, sliced (about 1/2 cup sliced figs)
- 5 large carrots, sliced
- 8 ounces sliced mushrooms
- 3 Tablespoons water
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- Preheat the oven to 400 degrees F.
- Put 1 Tablespoon of olive oil into a large cast iron casserole or dutch oven. I used a 3.6 quart cast iron casserole pot. Heat the oil over medium-high heat.
- Season the pork tenderloin with 1 teaspoon of salt, 1/2 teaspoon of ground black pepper. Put the seasoned pork into the pan and sear it for 2-3 minutes on each side. Then, remove the tenderloins from the pan, place on a plate and set it aside.
- Lower the heat to medium. Add 1 Tablespoon of olive oil to the pan, put the minced garlic and onion into the pan and mix it into the oil. Cook for 1-2 minutes.
- Add the carrots, mushrooms, figs, apple slices and 3 Tablespoons of water to the pan, mix and cook for 4-5 minutes.
- Push the fruits and veggies a bit to the side of the pan to make room for the pork. Sprinkle the top of the pork with 1 teaspoon of rosemary and 1/2 teaspoon of thyme.
- Top the dutch oven with a lid and place into the oven. Cook for 20-25 minutes, until an instant-read thermometer inserted into the center of tenderloins reads at least 145 degrees F.
- I like using Golden Delicious or Honeycrisp apples because they hold their shape more than other varieties while cooking.
- Store in an airtight container in the fridge for 3-4 days.
Nutrition information is automatically calculated, so should only be used as an approximation.