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Pork tenderloin with a fig & walnut crust

This is a great autumn dish, using flavours to transition you from the summer months. Try serving with buttery, garlic leeks and mashed celeriac for a well-rounded meal.

Time

25 mins

Serves

3

Difficulty

Easy

Ingredients

• 1x Field & Flower pork tenderloin
• 6 dried figs, chopped
• 10 walnuts, chopped
• 5 thyme sprigs, leaves picked
• 1 clove of garlic, crushed
• 2tbsp honey
• Olive oil
• Sea salt & freshly ground black pepper

Instructions

1. Preheat oven to 180°C/Gas 4.

2. In a bowl, mix the figs, walnuts, thyme, garlic and honey until well combined. You should be left with a mixture that is sticky and glistening, and 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 (save the tin foil for later) .

5. Remove from the oven, cover again with the tin foil and leave to rest. The pork will be pink. If you prefer it well done, leave in the oven for a further 5 minutes.