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
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Joy Ansah
ansah_j11@gmail.comI can't wait to try this recipe!
Brenda Happy
happy-brenda@gmail.comThis dish is sure to impress your guests.
guh johnson
johnson-guh@gmail.comI would recommend this recipe to anyone who loves pork tenderloin.
Mk Roy
roy.m14@gmail.comThis is one of my favorite pork tenderloin recipes.
COBRA Gaming
g.cobra@hotmail.comI love the combination of figs and pecans in this dish.
Darrin Ambrister
ambristerdarrin8@gmail.comI'm not sure what I did wrong, but the pork turned out really tough.
Abush Mekuria
ma51@yahoo.comThis dish is perfect for a special occasion.
Ogboo Oluchukwu Martins
o@hotmail.co.ukI added a little bit of chili powder to the glaze for a bit of a kick. It was delicious!
Big Tony mitchell
b-mitchell32@yahoo.comThe glaze was a little too runny for my taste.
Henry Sithole
h.s@hotmail.comThis recipe is a keeper! I will definitely be making it again.
Md Sadit
s89@gmail.comI made this for a dinner party and everyone raved about it.
Eddy Tecca
e-tecca@aol.comI'm not a big fan of pork, but I really enjoyed this dish. The glaze was amazing!
guriya Junaid
j_g91@yahoo.comThis dish was a little too sweet for my taste.
Dawar Abbas
dawar_abbas45@hotmail.frI didn't have any pecans on hand, so I used walnuts instead. They worked great!
George Wilson,Sr.
wgeorge@gmail.comThe pork was a little dry, but the glaze and stuffing were delicious.
Violeth Massawe
massawe_v@gmail.comThis recipe was easy to follow and the pork tenderloin turned out amazing. I used a combination of dried figs and fresh figs for the glaze, and it was heavenly.
Ronnie Keen
keenr@hotmail.comI followed the recipe exactly and the pork turned out perfectly cooked. The glaze was delicious and the stuffing was moist and flavorful.
Ensan Chisim
e-chisim@gmail.comThis pork tenderloin was a hit! The fig glaze was the perfect balance of sweet and tangy, and the pecan stuffing added a nice crunch. I will definitely be making this again.