Pork Tenderloin Stuffed with Figs, Feta, and Pine Nuts
This week, I felt like preparing a pork tenderloin recipe for you, simply because it’s so easy to prepare. I love mixing sweet and salty, and the addition of reduced balsamic vinegar really makes this recipe delicious! So, if you are having guests over this weekend, I suggest you try this recipe! Give me feedback!
398 calories / 38 g carbs / 13 g fat / 32 g proteins / 6 g fiber
½ onion, chopped
2 garlic cloves, chopped
45 ml (3 tablespoons) pine nuts
10 ml (2 teaspoons) olive oil
454 g (1) pork tenderloin
90 ml (1/3 cup) dried figs, chopped
90 ml (1/3 cup) light feta cheese, diced
125 ml (1/2 cup) balsamic vinegar
12 medium carrots, cut in halves
Salt and pepper, to taste
- Preheat oven to 180 °C (350 °F)
- In a large pan, sauté the onion and garlic in 5 ml of olive oil over low heat for 5 minutes. Add the pine nuts, and resume cooking for 2 minutes. Set aside.
- Using a knife, butterfly the pork tenderloin, garnish with the caramelized onions, figs, and feta cheese lengthwise. Add salt and pepper. Shut with butcher’s twine or toothpicks.
- Bake for about 30 min, until the meat is pale pink (70 °C) or well done (77 °C).
- During this time, prepare the sauce. In a small pan, simmer the balsamic vinegar over low heat. Reduce by half (about 15-20 minutes). Set aside.
- Once the pork is almost ready, begin cooking the vegetables. Using a frying pan, cook the carrots in the remaining olive oil (5 ml). Cook for about 5 minutes, add the asparagus, and resuming cooking for 5 minutes. Add salt and pepper.
- Once the pork is ready, take it out of the oven, wrap it in aluminum foil, and let sit for 5 minutes.
By Sophie Blais