Black Pepper Pork Tenderloin with Fig Preserves

This black pepper pork tenderloin is simply delicious – rubbed with fresh cracked black pepper, grilled to perfection, sliced, and served with fig preserves.

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I am often asked which are my favorite places to dine in Columbus, OH but two of my favorites function primarily are catering businesses, one of which being Bleu & Fig. I’ve had the pleasure of dining in their event space more than once (including our rehearsal dinner), enjoying their off-site catering, and visited their newest addition, a cafe!

One of their most popular dishes, and also one of my favorites, is their black pepper pork tenderloin served topped with fig preserves. While I can easily order it from them, I decided to dabble with making my own for the first day of #FallFlavors week.

I have to admit, I clearly don’t know their secret to making their version, but I still thoroughly enjoyed it. All you need is four ingredients: rub the pork tenderloin with fresh cracked black pepper, cook on a greased grill until 145 F, let rest before slicing and top with fig preserves. It’s sweet and savory, and juicy!

For the fig preserves, I decided to use a jar of Bellisaris that also added a bit of heat with the addition of jalapeno, but a simple sweet fig preserve would suffice if preferred. It was also served with garlic mashed cauliflower, and steamed green beans. Seemed like a great meal to ease into accepting the end of yet another summer to welcome in fall.

Welcome to the fourth annual #FallFlavors! We have 21 bloggers sharing over SIXTY recipes using fall ingredients like squash, apples, maple, pecans, and many more. Follow #FallFlavors to see all the delicious recipes on social media.

Monday #FallFlavor Recipes

Beverages

• Apple Cider Mule from Art of Natural Living
• Caramel Apple Sangria from Our Crafty Cocktails
• Jack Rose Cocktail from Books n’ Cooks

Breads

• Apple Cider Donuts from Sweet Beginnings
• Pumpkin Banana Muffins from Hostess At Heart

Salads, Soups, and Sides

• Apple Cranberry Spinach Salad from Cheese Curd In Paradise
• Chipotle Butternut Squash Mash from A Little Fish in the Kitchen
• Cider Baked Squash from Jolene’s Recipe Journal
• Easy Broccoli Cheese Soup from A Kitchen Hoor’s Adventures
• Loaded Cauliflower Casserole from Blogghetti

Main Dishes

• Easy French Onion Chicken Recipe from Family Around The Table
• Maple Bacon Smoked Sausage from Palatable Pastime

Desserts

• Air Fryer Apple Crisp from Devour Dinner
• Air Fryer Apple Pie Egg Rolls from An Affair from the Heart
• Caramel Apple Rice Krispies Treats from Hezzi-D’s Books and Cooks
• Maple Syrup Pancake Cookies from Karen’s Kitchen Stories
• Pumpkin Chocolate Chip Cookies from Best Cookie Recipes
• Pumpkin Dump Cake Recipe from Our Crafty Mom
• Pumpkin Rabdi from Magical Ingredients
• Pumpkin Whoopie Pies from Jen Around the World

Follow the Favorite Fall Recipes Facebook group and follow the Favorite Fall Flavors Pinterest board for more fall inspiration!

BLACK PEPPER PORK TENDERLOIN WITH FIG PRESERVES

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Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. pork tenderloin
•  2 tsp fresh cracked black pepper
• 2 Tbsp canola oil
• 1/2 cup fig preserves

Directions

1. Prepare your grill on medium/high heat (400-450 F).
2. Meanwhile, liberally coat the tenderloin with fresh cracked black pepper.
3. Lightly grease the grill rack so the meat doesn’t stick. Place the pork on the grill, close lid and cook for approximately 20 minutes, rotating both every 5 minutes, until thermometer registers 145 F in the thickest part of the tenderloin.  Remove from grill. Cover tenderloin with tin foil and allow to rest for 10 minutes.
4. To serve, slice pork tenderloin and top with fig preserves.

Source: Inspired by Bleu & Fig.

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