Brown Sugar Roasted Pork Tenderloin
User Reviews
4.9
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Servings
4
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Course
Main Course
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Cuisine
American
Brown Sugar Roasted Pork Tenderloin
Description
The recipe begins by slicing the pork tenderloin lengthwise and opening it to create space for stuffing. Dried figs are softened by soaking briefly in warmed bourbon, which adds depth and nuance. The tenderloin is spread with roasted garlic cloves before layering the softened figs, crumbled gorgonzola cheese, and fresh sage leaves. Rolling and tying the pork secures the filling and helps it cook evenly.
The exterior is seasoned generously with salt, pepper, dried herbs such as thyme, rosemary, and oregano, as well as brown sugar to encourage caramelization. A mixture of maple syrup and balsamic vinegar is used to brush the pork, contributing to a glossy, flavorful crust during roasting at 450°F.
This preparation yields a tender roast with contrasting sweet and savory notes from the stuffing and glaze, suitable for serving as a centerpiece with side dishes that complement its rich flavors.
Ingredients
- 1 pork tenderloin boneless
- 1 cup dried figs chopped
- 1 cup bourbon
- 2 garlic cloves squeezed out, heads, roasted
- 8 ounces gorgonzola cheese crumbled
- 3 tablespoons sage chopped, fresh
- 2 tablespoons brown sugar
- 1 teaspoon dried herbs like a thyme, rosemary and oregano combo
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the oven to 450 degrees F. Line a roasting pan or baking sheet with aluminum foil and spray it with nonstick spray.
- Place the pork on a cutting board and get a sharp knife. I like to slice it twice to open it up so I have a lot of space to work with. I start at the bottom of the pork (about 1/4 inch from the bottom) and slice it lengthwise, then continue to cut again and open up the pork. Hereis great tutorial!
- Place the dried figs in a bowl. Heat the bourbon in a saucepan over medium-low heat until it’s simmering, then pour the bourbon over the figs and let them sit for 4 to 5 minutes. In the meantime, spread the roasted garlic cloves out over the inside of the pork. Once the figs have softened a bit, add them on top of the roasted garlic (save the bourbon they sat in!), followed by the crumbled gorgonzola and then sage. Tightly roll up the tenderloin and tie it together with kitchen twine. Season the entire outside with the salt and pepper, the herbs and rub with the brown sugar. Place on the roasting pan or baking sheet and roast for 30 to 35 minutes, or until the inside is cooked and reads about 140 to 145 degrees. Let the pork rest for 20 minutes before slicing.
- I like to take the bourbon that the fig sat in and combine it with 2 tablespoons of maple syrup and balsamic vinegar and reduce it by half in a saucepan over medium heat. I pour it over the pork right before serving!
User Reviews
Overall Rating
4.9
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