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I developed this for a friend who was looking for recipe he could use for a Carribean-themed party he was hosting.

Notes: May substitute orange marmalade or any other jam for the fig jam


  • 1 pound pork tenderloin
  • 1 cup fresh basil leaves
  • 2 tablespoons grated orange peel
  • 3 cloves garlic
  • 1 1/2 tablespoons olive oil, good quality
  • 1/4 cup fresh orange juice
  • 2 tablespoons Dijon mustard
  • salt and pepper, to taste
  • 1 tablespoon fig jam/preserves, melted


  • Preheat oven to 450º.
  • In food processor, combine basil, orange peel and garlic. Cover and process until finely chopped. Add olive oil, orange juice, mustard, salt and pepper to taste. Process a few seconds or until a paste is formed.
  • Slice pork in half, lengthwise, cutting to, but not through, other sides. Open the halves, laying pork flat. Place pork between 2 sheets of heavy-duty plastic wrap; pound to 1/2 inch thickness using a meat mallet. Spread pesto over pork, leaving a 1/2 inch margin around outside edges. Roll up the pork, from the long edge and secure with twine or silicone bands at 2-inch intervals. Sprinkle pork with the salt and pepper, and place on a foil-lined baking sheet sprayed with cooking spray or on a silicone mat.
  • Bake for 20 minutes. Brush jam/preserves over the pork. Bake an additional 5 minutes. Let stand for 10 minutes.
  • When pork is ready, remove twine or bands; cut into 1 inch-thick slices.

Categories: Main Dish  Pork 
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