Fig Glazed Pork Tenderloin with roasted Brussel Sprouts and Carrots

Discover How You Can Easily Prepare This Fig-Glazed Pork Tenderloin

Home Chefs Fig-Glazed Pork Tenderloin

Home Chef has a curated and flexible weekly menu for any skill, dietary requirements, and most importantly taste. This is only our second meal prepared, and already, I am finding many things that are really great about this cook at home food delivery system.

  • Fast
  • Accessible
  • Delicious

A Fig-Glazed Pork Tenderloin Meal in less than Hour

The complete Fig-Glazed Pork Tenderloin recipe was prepared and cooked in less than an hour – right at about 45 minutes. Only a few produce items – the Brussel sprouts, carrots, and shallots, needed to be peeled, trimmed and cut in preparation for their roasting. And the tenderloin only needed to be seared before placing it on a baking sheet with the seasoned vegetables to complete the cooking process. Searing the tenderloin is a simple process that seals in the pork juices and prepares the meat for optimal flavor.

Searing meat not only creates beautiful browned crust, but amps up deliciousness on the molecular level by creating hundreds of new flavor compounds during carmelization. ~ Home Chef , Tips For Cooking & Seasoning Your Meals

Roasted Brussel sprouts, carrots and shallots

I did not bother taking any pictures of the cut up vegetables prior to cooking but I did grab this shot of the vegetables after they had roasted.

Next time I use this recipe (and I will plan on using it again), I will be roasting the vegetables a bit longer than called for on the recipe card. They were cooked to Crisp Tender. According to the “Tips for for Cooking and Seasoning Your Meals” guide, crisp-tender refers to a vegetable that is cooked through, but still firm enough to slightly resist your bite. I guess we prefer our cooked vegetables to be “fork tender”.

Fork Tender means your fork (or teeth) can easily pierce the vegetable.

Seared Pork Tenderloin

I used a meat thermometer to verify that the interior temperature of the tenderloin would be cooked to a safe for consumption temperature of 145 degrees as instructed and was a bit surprised to discover that it appears I have been overcooking pork.

The meat was less done than what I expected but cooked well enough to taste great and it was not at all dry.

I thought that preparing the fig glaze would be a difficult part of the meal to prepare and it turned out that was not difficult at all. The fig glaze was absolutely delicious!

Our Fig-Glazed Pork Tenderloin Meal

The final touch was to plate the meat with the fig glaze next to the vegetables, and adding the goat cheese atop the vegetables.

Fig-Glazed Port Tenderloin Meal

The portion size for this meal was very large. For us, it prepared enough for three plates. I have to say, the leftovers made a fabulous lunch the next day!

Comparing our image of the meal to the one at the beginning of the post that came on the recipe card, you can see it looks pretty much the same (although it is obvious their lighting is better – hehehe). Not bad for an amateur.

I am looking forward to sharing more of our Home Chef experiences with my friends and family. If you’d like to try Home Chef and get $30 off your first order, just use this link and sign up. It’s fun, fast and easy to eat the way you should be eating with these portion controlled menus, recipes, and cooking instructions.

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