This black pepper pork tenderloin is simply delicious – rubbed with fresh cracked black pepper, grilled to perfection, sliced, and served with fig preserves.
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.
Black Pepper Pork Tenderloin Ingredients:
- Pork tenderloin
- Black pepper
- Fig Preserves
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 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
- Apple Cider Mule from Art of Natural Living
- Caramel Apple Sangria from Our Crafty Cocktails
- Jack Rose Cocktail from Books n’ Cooks
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
- Easy French Onion Chicken Recipe from Family Around The Table
- Maple Bacon Smoked Sausage from Palatable Pastime
- 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
Six years ago: Creamy Herb and Tomato Pasta Casserole
Seven years ago: Bacon Peanut Butter Swirled Scones with Chocolate Drizzle
Eight years ago: Roasted Garlic Kale Hummus
Nine years ago: No-Bake Funfettinutter Granola Bars
Ten years ago: Blue Cheese Ball
- 1 lb. pork tenderloin
- 2 tsp fresh cracked black pepper
- 2 Tbsp canola oil
- 1/2 cup fig preserves
- Prepare your grill on medium/high heat (400-450 F).
- Meanwhile, liberally coat the tenderloin with fresh cracked black pepper.
- 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.
- To serve, slice pork tenderloin and top with fig preserves.
Source: Inspired by Bleu & Fig.