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Pan Fried Pork Tenderloin with Oven-Baked Figs, Apple and Rosemary

Try this fabulous main course recipe by Tom Rutledge for Hello Fresh.


  • 3 Pork fillet

  • 3 Apple

  • 6 Figs

  • 3 sprigs Rosemary

  • 270g Green spinach

  • 270g Green beans

  • Salt, Pepper, Oil


  • 1.

    Preheat oven to 180°C. Heat a large frying pan over high heat with a little olive oil. Add the pork and cook for 1-2 minutes each side or until golden. Transfer to a baking tray, add rosemary, and bake in oven for 5 minutes.

  • 2.

    Meanwhile, peel, core and chop the apple and quarter the figs. Add the fruit to the pan and cook for 1-2 minutes each side or until golden. Transfer to the tray with the pork.

  • 3.

    Cook for 5-7 minutes for medium-well or until cooked to your liking. Cover and set aside for 2-3 minutes to rest.

  • 4.

    Bring a pot of water to the boil as you top and tail the beans. Drop them into the boiling pot and then remove the beans as soon as it returns to the boil. Remove the pot from the heat and place the spinach in the hot water. Set aside for 2 minutes or until just wilted. Drain.

  • 5.

    Thickly slice the pork across the grain. Divide the spinach among serving plates, top with pork, apple and figs. Serve with beans.


This recipe is brought to you by Tom Rutledge for HelloFresh:

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