**Fig Glazed Pork Tenderloin: A Culinary Symphony of Sweet, Savory, and Succulence**
Embark on a tantalizing culinary adventure with our fig glazed pork tenderloin, a dish that masterfully blends sweet, savory, and succulent flavors. This exceptional recipe transforms humble pork tenderloin into an extraordinary delicacy, adorned with a luscious glaze made from fresh figs, tangy balsamic vinegar, and a hint of aromatic spices. Alongside the main course, you'll discover complementary recipes for roasted Brussels sprouts with bacon and a refreshing citrus salad with avocado dressing, completing a harmonious meal that will delight your palate and impress your guests.
FIG-GLAZED PORK TENDERLOIN
I like to experiment with unique flavors and try to make the food look photo-worthy, too. But for my husband, the dish just has to taste good. Here's a supper that made us both happy. -Jean Gottfried, Upper Sandusky, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan., Add preserves, juice, vinegar, Worcestershire sauce, garlic and curry powder to same pan; bring to a boil. Return pork to pan. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 5-7 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 239 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 509mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 0 fiber), Protein 23g protein.
BALSAMIC-GLAZED FIG & PORK TENDERLOIN
I have a huge fig tree that produces an abundance of figs. One year I tried drying some and developed this sweet and smoky recipe as a result. Now it's a regular at family gatherings. -Greg Fontenot, The Woodlands, Texas
Provided by Taste of Home
Categories Appetizers Dinner
Time 45m
Yield 12 kabobs.
Number Of Ingredients 16
Steps:
- Cut pork into 1-in. cubes. Combine next seven ingredients; rub over pork. Refrigerate, covered, until ready to grill. Meanwhile, make a glaze by whisking vinegar, honey, mustard and oil. Set aside., On water-soaked wooden skewers, thread pork cubes and fig halves. Grill, covered, on a greased rack over medium-high direct heat, turning occasionally, until a thermometer reads 145°, 8-10 minutes. During last half of grilling, brush cooked surfaces frequently with glaze., Let skewers stand for 5 minutes; add a tomato to each. Transfer to a serving platter and sprinkle lightly with blue cheese and basil.
Nutrition Facts : Calories 139 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 306mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 13g protein.
FIG-GLAZED PECAN-STUFFED PORK TENDERLOIN
Steps:
- Make the glaze Heat the oil in a 10" skillet over med-low heat. Add the shallot and cook, stirring often, until soft, about 2 min. Remove the skillet from the heat, add figs and port, stir well, and scrape the bottom of the skillet to deglaze. Turn the heat down to low, return the skillet to the heat, cover, and simmer until the figs are very soft, about 5 min. Transfer to a med bowl. Add honey, balsamic vinegar, rosemary, cloves, and a pinch each of salt and pepper, stirring to combine. Let the mixture sit for 1 hour. Purée in a blender or food processor until smooth, adding up to 1-1/2 C water to loosen to a thick sauce consistency. Make the pork Soak 18 toothpicks in water. Heat 1 T oil in a 12" skillet over med heat. Add bacon and cook, stirring often, until crisp, about 6 min. Add onion and cook, stirring occasionally, until browned, about 5 min. Add pecans and garlic and cook, stirring often, until garlic is fragrant, about 1 min; remove from heat. Let cool to room temp, then fold in goat cheese, parsley, egg, and zest. Set aside. Butterfly the tenderloins by slitting each one lengthwise far enough that it can be opened like a book and lie almost flat. Working with one piece at a time, cover the pork with plastic wrap and pound with a meat mallet, starting in the middle and working outward, until about 1/2" thick. With the long sides facing you, divide the pecan mixture among the tenderloins, spreading over bottom half of each. Starting with the bottom side, tightly roll up tenderloin and secure the seams with the toothpicks. Prepare a med 350°F grill fire for direct grilling. (Alternatively, position a rack in the center of the oven and heat the oven to 350°F.) Brush tenderloins with olive oil and season w/ S & P. Grill, turning every few min, until temp is 140F, 15-20min. 1C of glaze to gravy boat. 1C glaze to baste until done. Rest, slice and serve
FIG AND CHILE-GLAZED PORK TENDERLOIN
Steps:
- Prepare grill to medium-high heat. Combine preserves, vinegar, chile paste, soy sauce, and 1/4 teaspoon salt, stirring with a whisk. Sprinkle pork with 1/4 teaspoon salt and pepper (season well). Place pork on a grill rack coated with cooking spray; grill 18 minutes or until thermometer registers 160° (slightly pink), turning occasionally and basting frequently with fig mixture, being careful to not allow the glaze to burn. Garnish with fresh chives, if desired
Tips:
- Pork Tenderloin Selection: Choose a tenderloin that is firm to the touch, with no signs of bruising or discoloration.
- Searing Technique: Sear the pork tenderloin in a hot skillet to create a golden-brown crust that helps seal in the juices and flavor.
- Fig Glaze: Make sure the fig glaze is thick enough to coat the pork tenderloin evenly. If it is too thin, add more fig preserves or reduce the glaze over low heat.
- Cooking Temperature: Cook the pork tenderloin in a preheated oven at the recommended temperature to ensure that it reaches the desired internal temperature (145°F for medium-rare or 160°F for medium).
- Resting Time: Allow the pork tenderloin to rest for a few minutes before slicing to allow the juices to redistribute evenly throughout the meat.
Conclusion:
This fig-glazed pork tenderloin is a delicious and elegant dish that is perfect for a special occasion or a weeknight meal. The combination of sweet and savory flavors, along with the tender and juicy pork, makes this dish a winner. Serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad, for a complete and satisfying meal.
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