My niece Katie had an assignment for food class last week where she had to prepare a meat dish and submit pics of the process. She’s not a huge fan of the kitchen (yet!) so I suggested this recipe. I’m proud to say she did a beautiful job. (A takeaway here is that you could put your teenager in charge of this and it’ll turn out!)
This Fig and Chile Glazed Pork Tenderloin is one of my favorite versatile go-tos. Whether serving a large crowd at a casual buffet, making a special dinner, or just needing an easy weeknight meal, this tasty tenderloin is a great choice. Tonight I’m serving it with Brussels sprouts and roasted butternut squash.
And don’t just file this recipe under “main dishes.” You can slice the pork super thin and serve it on crostini topped with a little soft cheese and some fig spread – or perhaps a chunk of pear – as an appetizer. Leftovers are great as an addition to a fried rice or other stir fry.
