Roasted Pork Tenderloin with Figs, Apples, and Carrots (paleo, GF)
I tend to be someone who always knows what they want to eat for dinner. I normally have my breakfast, lunch, and dinner planned in advance (is that weird?). But lately I haven’t wanted anything! Chicken? No. Burgers? No thank you. Fish? Nahhh. Now that is weird!
So I looked through recipes on Williams Sonoma (my go-to for recipe ideas). And I realized that I haven’t made a dutch oven pork tenderloin in soooo long! I saw some lonely apples and figs in the fridge and before I knew it, this Roasted Pork Tenderloin with Figs, Apples, and Carrots was born.
I started off by seasoning the pork tenderloin with salt, pepper, and rosemary and then I seared it on the stove top in a dutch oven. This ensures that the pork tenderloin turns out extra juicy!
Then I removed the pork loin from the pan, and cooked some garlic, onion, mushrooms, carrots and figs for a bit.
I put the pork loin back into the pan, surrounded it by sliced granny smith apples and then put the pan into the oven for 35 minutes.
The result is a wonderful medley of roasted pork tenderloin, soft carrots, sweet melted apples and figs, and lots of rosemary and thyme flavoring.
The best part about this dish, for me, is the golden juice, a sweet gravy of sorts, that surrounds the pork. It tastes AMAZING on top of the sliced pork tenderloin. It would also taste great on top of any side that you have for the dish. Although, I found that I didn’t really need a side, as I couldn’t stop eating the carrots.
Honestly, I’d put more carrots in next time. I loooove cooked carrots!
And I love figs. I really loved the figs here because it gave the dish such a sweet Fall touch to it. The figs are soft, sweet, and melt in your mouth.
I know it’s still summer and all but Fall is around the corner and I’m looking forward to Fall recipes so much.
I even think this dish would be great with dried apricots too. There is a lot of potential to make this dish your own.
I’m thinking I need to make this recipe again soon, juicy pork tenderloin is just too good!
Roasted Pork Tenderloin with Figs, Apples, and Carrots (Paleo, GF)
- 3 Tbs olive oil , divided
- 3 lbs of pork loin tenderloin
- 2 tsp salt
- 1 tsp ground black pepper
- 1 1/2 tsp of rosemary
- a heaping 1/2 cup of sliced organic figs (this was 8 figs for me)
- 1 Tbs of water
- 1 granny smith apple , sliced
- 5 large carrots , peeled and chopped
- 8 ounces or 2 cups of sliced mushrooms
- 1/2 cup of minced yellow onion
- 1 Tbs of minced garlic (this was 4 cloves for me)
- 1/2 tsp thyme
- Preheat the oven to 400 degrees.
- Put 2 Tbs of olive oil into a large cast iron casserole/ dutch oven. I used a 3 quart cast iron casserole pot. Heat the oil over medium-high heat.
- Season the pork loin tenderloin with 2 tsp of salt, 1 tsp of ground black pepper, and 1 tsp of rosemary.
- Put the seasoned pork loin into the pan and sear it for 2-3 minutes on each side. Then, remove the pork loin from the pan and set it aside.
- Add 1 Tbs of olive oil to the pan, put the minced garlic and onion into the pan and mix it into the oil. Cook for 1 minute.
- Add the carrots, mushrooms, figs, and 1 Tbs of water to the pan and cook for 5 minutes.
- Put the pork back into the pan, and surround it by the sliced apples. Top the pork loin with 1/2 tsp of rosemary and 1/2 tsp of thyme. Put the cover on the pan and then put the dutch oven into the oven for 35 minutes.
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