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pork curry tenderloin with vegetables and fig glaze
Print Recipe

Easy Roast Pork Tenderloin with Vegetables + Fig Glaze

Easy Roast Pork Tenderloin with Curry & Figs is perfect with vegetables and freshly steamed rice. This is a different way to enjoy pork curry.
Course: Entrees
Keyword: easy roast pork tenderloin, pork curry
Servings: 4 servings
Calories: 763kcal

Ingredients

Curry Spice Mix, Pork & Vegetables:

  • 3 1/2 teaspoons curry powder
  • 2 1/2 teaspoons Seasoned Salt
  • 1 1/2 teaspoons coarsely ground or cracked black pepper*
  • 1 1/2 teaspoons cracked coriander seed*
  • 1 pound peeled cubed (3/4-inch) butternut squash
  • 2 tablespoons olive or vegetable oil plus 1 teaspoon, divided use
  • 7 teaspoons Spice Mix above, divided use
  • 1 pound cauliflower florets 1 1/2-inch pieces
  • 1 pork tenderloin 1 pound, trimmed

Fig Glaze:

  • 1 tablespoon vegetable oil
  • 2 green onions thinly sliced (use white part for glaze and green for Garnish)
  • 1 cup Orchard Choice or Sun-Maid California Figs stemmed and halved
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
  • 1 tablespoon water
  • 1 teaspoon Spice Mix above
  • Garnish with thinly sliced green onion green part

Instructions

  • Adjust oven rack to middle position. Preheat oven to 425°Line a large rimmed baking sheet with parchment paper or foil. If using foil, spray or brush with oil.
  • In small bowl, combine ingredients for Spice Mix.
  • In medium bowl, combine squash, 2 teaspoons Spice Mix and 1 tablespoon oil. Spread in a single layer on baking sheet. Repeat with cauliflower (2 teaspoons spice mix and 1 tablespoon oil.) and spread on baking sheet. Rub 1 teaspoon oil on pork. Pat 1 tablespoon Spice Mix onto all sides of pork. Place on one side of baking sheet.
  • Place sheet in middle of oven and roast for 20 to 30 minutes or until pork is 145°F for medium and vegetables are tender. Meanwhile, make glaze: In small saucepan, warm oil and white part of green onion over low heat until sizzling. Stir in figs, lemon juice, honey, water and remaining Spice Mix. Bring to a gentle simmer; cook and stir for 1 minute. Remove from heat and reserve. Remove figs from glaze with slotted spoon and scatter over vegetables. Brush glaze on pork, figs and vegetables.
  • To serve, cut pork into thin slices and serve with figs and vegetables. Garnish with green onion.

Notes

*To crack peppercorns and seeds, put in double layer zipper lock plastic bag, place on a cutting board and crush with rolling pin, mallet or skillet.
Photography Lorelle Del Matto

Nutrition

Calories: 763kcal | Carbohydrates: 31g | Protein: 98g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 295mg | Sodium: 1891mg | Potassium: 2551mg | Fiber: 9g | Sugar: 16g | Vitamin A: 395IU | Vitamin C: 69.5mg | Calcium: 270mg | Iron: 10.5mg