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Wok eggs, fried rice and hot Dry Noodles.
Milk Street Recipe
Pork Tenderloins with Fig-Olive Relish
Classic Provençal tapenade is briny and umami-packed, and it inspired this recipe. To create a savory-sweet flavor profile that pairs well with lean, mild-tasting pork tenderloin, we use fig jam as a base and stir into it some of the ingredients that give tapenade its bold character: olives, capers, olive oil and thyme. Herbes de Provence seasons both the pork and relish—it’s a one-stroke way to infuse a dish with the flavor and fragrance of several types of Mediterranean herbs. For best flavor, look for brine-packed black olives sold in jars; the canned variety is too bland. And if you have relish left over after serving, use it as a spread for crostini, paired with pungent blue cheese or creamy ricotta. You will need an oven-safe 12-inch skillet for this recipe.
6
Servings
Tip
Don’t forget to trim the silver skin off the pork. This will prevent the tenderloin from curling during cooking and also makes the meat more pleasant to eat (the silver skin won’t tenderize with roasting). Also, when removing the skillet from the oven, don’t forget that the handle will be hot.
35 minutes
Ingredients
-
1
tablespoon plus 1 teaspoon herbes de Provence, divided
-
Kosher salt and ground black pepper
Directions
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