Valley Fig Growers

Pork Tenderloin with Onion, Orange, and California Dried Fig Marmalade

Serves 6


2 large pork tenderloins, about 1 pound each

3 tablespoons extra-virgin olive oil 

1/4 teaspoon paprika 

1/4 teaspoon ground cumin 

1/4 teaspoon ground cloves 

Large pinch of cayenne 

Salt and freshly ground black pepper 

1 navel orange 

1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs, stems removed and quartered 

1/4 cup sherry vinegar 

1 large yellow onion, thinly sliced 

2 teaspoons sugar 

1/2 cup dry white wine, such as Sauvignon Blanc 

2 cups chicken stock 

3 sprigs of fresh parsley 

2 bay leaves 

8 whole cloves  


  1. To butterfly one pork tenderloin, with a knife, carefully slice the tenderloin lengthwise down the center just far enough so it opens up to make a flat piece without cutting it into 2 pieces.  Flatten slightly with a meat mallet until the piece is 3/8 to ½ inch thick.  Repeat with the second tenderloin.In a bowl, combine 1 tablespoon olive oil, paprika, cumin, cloves, cayenne, and pepper. Rub it over the pork, place in a baking dish, cover, and refrigerate 2 hours or overnight. Zest the orange to make 1 teaspoon grated zest. Juice the orange. In a small saucepan, combine the orange zest, orange juice, dried figs, and sherry vinegar. Simmer very slowly, uncovered, for 10 minutes. Heat the remaining 2 tablespoon olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until very soft, about 20 minutes. Add the dried fig mixture, sprinkle with sugar, cover, and continue to sauté very slowly until the onions are very soft, 30 minutes. Add 1/4 cup water and continue to cook uncovered until almost dry, 20 minutes. Season to taste with salt and pepper. Place the pork on a work surface, cut side up. Season with salt. Spread the onion mixture evenly over the flattened pork. Close up the pork so it is its original shape and tie at 1-inch intervals with kitchen string. In a large skillet, bring the white wine, chicken stock, parsley, bay leaf, and whole cloves to a boil. Add the pork, reduce the heat to low, and simmer, turning occasionally, until the pork is done, 25 to 30 minutes. Remove the pork and keep warm. Reduce the stock by half and strain. Season with salt and pepper. Remove strings and slice meat into 3/4-inch slices.
  2. Place on a platter and drizzle the sauce on top before serving.


Recipe from Joanne Weir. Valley Fig Growers is a proud sponsor of Joanne Weir’s Cooking Class TV series, airing on public television stations nationwide.

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 333
  • % Calories from Fat 30%
  • Fat 11
  • Cholesterol 98
  • Protein 34
  • Carbohydrates 24
  • Fiber 4
  • Iron 3
  • Sodium 213
  • Calcium 69
  • Potassium 921