Fig Glazed Pecan Stuffed Pork Tenderloin Recipes

BALSAMIC-GLAZED FIG & PORK TENDERLOIN

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.

FIG-GLAZED PORK TENDERLOIN

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.

PANKO-CRUSTED PORK TENDERLOIN WITH FIG GLAZE

Steps:

• Preheat the oven to 450 degrees F. Set a wire rack inside a rimmed baking sheet.
• In a medium skillet, combine the panko, 2 teaspoons of the herbes de Provence, 2 teaspoons salt, several grinds black pepper and the olive oil. Toast the panko over medium heat watching carefully and stirring occasionally, until golden brown, about 3 minutes.
• Prepare your breading station with three shallow baking dishes or plates big enough to fit the pork: Put the flour in one dish. Whisk the eggs with the 2 tablespoons fig butter in the second dish. Transfer the toasted panko to the third dish.
• Season each pork tenderloin generously with salt. Coat each in the flour, shaking off the excess. Dip in the egg and fig mixture. Coat with the panko, pressing gently to adhere. Place on the prepared baking sheet. Insert a probe thermometer into the middle of one tenderloin (or use an instant-read thermometer to check the temperature after the suggested roasting time). Bake until cooked through and reaches 145 degrees F on the thermometer, 20 to 25 minutes.
• About 5 minutes before the pork is done, make the fig glaze: Combine the remaining 1/3 cup fig butter with 1/3 cup water, the vinegar, the remaining 1/2 teaspoon herbes de Provence, 1/2 teaspoon salt and a few grinds black pepper in a small saucepan. Bring to a simmer over medium-low heat and cook, stirring occasionally, until slightly thickened but still pourable, about 5 minutes. Add the butter and swirl the pan until the butter melts and creates a shiny glaze.
• Slice the pork and serve with the fig glaze on the side.

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