This pork tenderloin with apples and figs recipe is a comforting Dutch oven dish where tender pork roasts alongside carrots, mushrooms, apples and figs, creating a naturally sweet, savory sauce.
If you want a simple, flavorful way to prepare pork tenderloin, this recipe is ideal. Apples and figs break down during cooking and meld with the pan juices to form a lightly sweet sauce. Carrots and mushrooms add texture and balance, making the meal complete without extra sides—although it pairs nicely with mashed potatoes, mashed butternut squash, rice, or steamed broccoli.
Table of Contents
- What makes this recipe work
- Recipe ingredients
- Step by step instructions
- Recipe FAQs
- Other pork recipes you’ll love:
- Dutch Oven Pork Tenderloin with Apples and Figs Recipe
What makes this recipe work
- It’s a flavorful way to cook lean pork tenderloin, yielding tender, juicy meat.
- Suitable for dairy-free, gluten-free, and Paleo-style meals.
- Hands-on time is short—most of the cooking happens in the oven.
Recipe ingredients
- Pork tenderloin – a lean, boneless cut. This recipe uses two tenderloins (about 3 lbs total).
- Shallots and garlic – add savory depth to the sauce.
- Apples – any baking apple will work; peel and slice them.
- Dried figs – they soften while cooking and add rich sweetness.
- Carrots – sliced for color and bite.
- Mushrooms – cremini or white button mushrooms suit this dish.
- Dried rosemary and thyme – classic herbs to season the pork.
Refer to the recipe card for exact quantities and a full ingredient list.
Step by step instructions
Step 1: Sear the seasoned pork briefly on all sides in hot oil until browned.
Step 2: Sauté shallots (or onion) and garlic in the pan until soft and fragrant.
Step 3: Add mushrooms, apple slices, carrots and figs, plus a little water, and cook briefly to combine flavors.
Step 4: Nestle the seared pork into the pan, sprinkle with thyme and rosemary.
Step 5: Cover and roast in a preheated oven until the internal temperature reaches 145°F (about 20–25 minutes). Let the meat rest briefly before slicing.
Recipe FAQs
Golden Delicious and Honeycrisp hold their shape well when cooked and pair nicely with pork.
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Use an instant-read thermometer: pork is safe and juicy at 145°F internal temperature.
Other pork recipes you’ll love:
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Dutch Oven Pork Tenderloin with Apples and Figs
Ingredients
- 2 Tablespoons olive oil
- 3 lbs pork tenderloin, (2 tenderloins, about 1½ lb each)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 shallots, minced (or 1/2 an onion)
- 4 cloves garlic, minced
- 2 apples, peeled and sliced (3 if small)
- 8 dried figs, sliced (about 1/2 cup)
- 5 large carrots, sliced
- 8 ounces sliced mushrooms
- 3 Tablespoons water
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
Instructions
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Preheat the oven to 400°F (200°C).
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Heat 1 Tablespoon olive oil in a large cast-iron casserole or Dutch oven over medium-high heat.
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Season the pork with salt and pepper. Sear each tenderloin 2–3 minutes per side until browned. Remove to a plate and set aside.
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Reduce heat to medium and add the remaining 1 Tablespoon olive oil. Sauté minced shallots and garlic 1–2 minutes until translucent.
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Stir in carrots, mushrooms, sliced figs, apples and 3 Tablespoons water. Cook 4–5 minutes to soften ingredients.
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Push the fruits and vegetables to the sides, return the pork to the pan and sprinkle with rosemary and thyme.
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Cover and roast in the oven 20–25 minutes, or until an instant-read thermometer reaches 145°F in the center of the tenderloins. Rest briefly before slicing and serving.
Notes
- Golden Delicious or Honeycrisp work well because they keep their shape while cooking.
- Leftovers keep in an airtight container in the refrigerator for 3–4 days.
Nutrition
Nutrition information is an approximation.