Pork Tenderloin with a Fig & Walnut Crust

porktenderloin

Serves 3

Ingredients

1 Field & Flower grass fed pork tenderloin

6 dried figs, chopped

10 walnuts, chopped

5 sprigs of thyme, leaves picked

1 clove of garlic, crushed

2tbsp of honey

A glug of olive oil

Salt and pepper


Method

1.      Preheat your oven and chop/pick/crush the ingredients.

2.      In a bowl, mix the remaining ingredients until well combined.  You should be left with something sticky and glistening, and that holds together well.

3.      Place your pork in a roasting tray; rub with a little olive oil and season.  Cover with tin foil and place in the oven for 15 minutes.

4.      Remove the pork from the oven and top with the fig and walnut mixture.  Return to the oven for a further 10 minutes, uncovered (keep the tin foil for later, though).

5.      Remove from the oven, cover again with the tin foil and let rest.  You should be left with pork that is just cooked, with a slight shine of pink.  If you prefer it well done, leave in the oven for a further 5 minutes.

 tenderloin2

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4 thoughts on “Pork Tenderloin with a Fig & Walnut Crust

  1. Pingback: Medallions of Succulent Pork | What's On the Stove?

  2. Pingback: Cooking With Walnuts | jovinacooksitalian

  3. Pingback: Roasted Hoisin Pork Tenderloin & Wild Rice ~ A Dish Fine Enough to Impress! | Mmm, Taste This!

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