Harvest Wild Rice and Fig Butter Pork Tenderloin

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This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 4 cup uncooked Hinode White & Wild Rice

  • 4 cup butternut squash (cubed)

  • 6 tbsp Vegetable Oil

  • 6 Celery Stalks (sliced)

  • 4 small red onion (chopped)

  • 4 cup figs (sliced)

  • 2 cup pecans (halved and candied)

Photo of Harvest Wild Rice and Fig Butter Pork Tenderloin


  • Prepare Hinode rice per package instructions.

  • Preheat oven to 425 degrees.

  • Cube butternut squash, drizzle with 1 Tbsp. oil and roast on baking sheet in oven for about 20 minutes until tender. Turn over squash a couple times while roasting. Set aside.

  • Rinse pork and pat dry with paper towel.

  • Rub pork with thyme and garlic.

  • Mix fig butter and Dijon mustard together and rub on pork.

  • Grill pork at 375 degrees for about 20 minutes or until thermometer reads 140 degrees in center of tenderloin. Turn pork over after 10 minutes.

  • Remove from grill, wrap with foil and let stand for 10 minutes.

  • Sauté 2 Tbsp. of oil in large skillet with onion and celery until translucent.

  • Add 4 cups cooked White & Wild rice, figs, butternut squash and pecans – sauté until combined.

  • In a small sauce pan bring fig butter and vinegar to a simmer mixing well until hot.

  • Serve pork slices over rice, drizzle with sauce and garnish with dill sprig.

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