Fig, Apricot, Sesame and Honey Pork Tenderloin

As seen in my article on @YorkRegion and my Metroland/Torstar Column - Renata’s Table: Sweetness and acidity blend perfectly for honey pork tenderloin.

This simple yet fancy, delicious and nutritious recipe will come in handy as the holidays approach to the delight of family and friends. The combination of flavours, with the sweetness of the stewed fruits and honey and the mild acidity of the tamari and vinegar, blend together to perfection. Sliced boneless chicken breast works equally well for those who prefer chicken. Serve with rice and a simple green salad for a pretty presentation and palate pleasing winter dinner.

Pork is high in protein and is a rich source of the minerals thiamine (a B vitamin that supports numerous functions in the body), selenium (a mineral that plays a key role in metabolism), zinc and B12 (both play an important part in the support of healthy brain function). Cuts such as the tenderloin (also called the filet) are leaner than other cuts of pork but overall, pork is a leaner meat than other kinds of red meat.

Sesame seeds contains protein, healthy fat and fiber, are rich in copper, contain selenium, phosphorous, zinc, iron and calcium.

As always, when you make this recipe, I would love to see your creation so please post a photo of your Fig, Apricot, Sesame and Honey Pork Tenderloin goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!

Prep Time: 10 Minutes / Cook Time: 30 minutes / Serves: 3-4

Ingredients

1 Pork Tenderloin – thick, large, or 2 smaller ones
Sea Salt
Freshly Ground Black Pepper
¼ Cup Olive Oil
½ Cup Vidalia (Sweet) Onion - diced
3 Garlic Cloves - sliced
3 Tablespoons Sesame Seeds
2 Tablespoons Honey
1/3 Cup Tamari - alternate: soy sauce
1 Cup Chicken or Vegetable Bouillon
1 Cup Baby Spinach – chopped
2 Tablespoons Rice Wine Vinegar
1 teaspoon Arrowroot Powder – alternate: corn starch
1/3 Cup Dried Figs – about 4
1/3 Cup Dried Apricots – about 6

How It’s Made

Soak to soften the dried figs and apricots in hot water for 15 minutes, or microwave in water for 2 minutes.
Drain then cut each fig and apricot in half. Set aside.
Trim visible fat and silver tendon off the tenderloin.
Slice the trimmed fillet into approximately ½” medallion rounds. Season with sea salt and grinds of pepper.
Dice the onion and slice the garlic.
Over medium-high heat, heat olive oil in a large frying pan with sides.
Add the medallions and fry 3-4 minutes each side, until well browned.
Transfer the medallions to a plate. Set aside.
Reduce heat to medium. In the same pan, sauté onion and garlic for 2 minutes until softened, then add the sesame seeds. Stir.
Add the honey, tamari and bouillon, stir, and bring to the gentle boil.
Add the chopped spinach and stir.
Mix vinegar with the arrowroot and pour in to pan.
Reduce heat to medium-low, stir until the sauce thickens slightly.
Season with a pinch of sea salt and grinds of pepper to taste.
Add the figs and apricots to the sauce. Stir.
Nestle the pork medallions in the sauce.
Reduce the heat to low and simmer for 5 minutes until the medallions are warmed through.
To serve, plate 3 or 4 medallions and spoon sauce and fruit pieces on top. Serve with your sides of choice.