Pork Tenderloin with Orange-Fig Sauce
Dill Roasted Potatoes
Ingredients
- 1 (1-lb) pork tenderloin
- ½ tsp salt, divided
- ¼ tsp pepper
- ½ cup halved, destemmed figs (see Note)
- ⅓ cup orange juice
- 1 Tbsp balsamic vinegar
- ¼ tsp sugar
- 1 Tbsp chopped fresh thyme
Instructions
- Preheat oven to 425°F. Place pork on a baking sheet; sprinkle with ¼ tsp each salt and pepper. Bake 20 to 22 minutes or until a meat thermometer inserted reads 145°F. Let stand 3 minutes before slicing.
- Meanwhile, combine figs, orange juice, vinegar, sugar, and ¼ tsp salt in a saucepan. Bring to a boil, reduce heat, and simmer about 15 minutes or until figs are soft. Mash with a potato masher until mixture resembles jam.
- Serve pork with sauce, and sprinkle with thyme.
Side Dish Ingredients
- 1 lb red potatoes, halved
- 2 Tbsp olive oil
- 2 Tbsp chopped fresh dill
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Toss together potatoes, oil, dill, salt, and pepper on a rimmed baking sheet.
- Bake 20 minutes or until browned and tender, stirring after 10 minutes.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
206
|
186
|
392
|
| Fat (g) | 3 | 9 | 12 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 31 | 3 | 34 |
| Carb (g) | 12 | 24 | 36 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 466 | 221 | 687 |
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