Roasted Pork with Spicy California Fig Sauce
Spice up the other white meat by enhancing enchilada sauce for Roasted Pork Tenderloin in Spicy Fig Sauce. Serve with a side of steamed tortillas.
Servings 8 people
Spicy Fig Sauce:
- 1 tablespoon vegetable oil
- 1 medium onion chopped
- 1 can chopped mild green chilies 4 to 5 ounces
- 2 cloves garlic chopped
- 1/2 teaspoon dried marjoram
- 1 packet enchilada sauce mix divided (1 3/8 oz. or 1.5 oz.)
- 14 ounces reduced sodium chicken broth
- 1 cup chopped Blue Ribbon Orchard Choice or Sun-Maid California Figs
- 2 1/2 pounds pork tenderloin
- 2 tablespoons chopped fresh cilantro
- SPICY FIG SAUCE: Heat oil in large skillet over medium heat. Stir in onion; cook 4 minutes. Add canned chilies, garlic, and marjoram; cook 3 minutes. Stir 1/4 cup dry enchilada sauce mix into skillet; reserve remaining mix (about 1 tablespooto rub on pork. Add broth, stirring to dissolve sauce mix. Add figs, cover and simmer 12 minutes, stirring occasionally. Remove from heat and puree half the sauce mixture in a blender or food processor; stir back into remaining sauce in skillet. Sauce will be thick. Add 1/4- to 1/2-cup (or morwater and thin sauce to desired consistency.
- To cook pork, heat oven to 325ºRub reserved enchilada sauce mix on pork tenderloins and place on roasting pan. Cook until internal temperature of thickest part of tenderloins registers 160ºF on meat thermometer, about 35 to 45 minutes. To serve, gently reheat fig sauce; stir in cilantro. Slice pork and arrange on a serving platter; top with sauce.
MAKE AHEAD TIP: The Spicy Fig Sauce is even better made a few hours or a day ahead. Refrigerate sauce and reheat gently before serving.