Monday, November 16, 2009

how does roasted pork tenderloin with figs & balsamic reduction sound?

i know, i know...i have written many stories about figs...but, c'mon...fresh figs?? who can resist? i am always looking for new and different ways to serve the fig bounty i get twice a year from my tree. regular readers are familiar with my fig/chocolate cake, jam, appetizers, balsamic reduction, fig, bacon & blue cheese tart...etc. i look at the few remaining figs on my tree for this season...i thought i would share my family's newest fig obsession...roasted pork tenderloin with fresh figs & balsamic good does that sound?

fig & gran marnier jam
i first made this dish on an unusually chilly day in august for peter...he loved it and said.."o.k. you can make this often this fall". so, i made it again a few weeks later for some weekend house guests. major success (yes!)

fig cake

it has become an annual tradition for my mom and sister susan to visit napa in october. sometimes my dad comes too...and, since they live in southern california, they get to experience a bit of fall...crisp weather, leaves turning (did you know the leaves on the grape vines turn beautiful colors of reds, golds, oranges....truly beautiful)and harvest in the napa valley. we cook, eat, bake, drink wine, take country drives (although NOT after the aforementioned wine tasting) and talk...endless, endless talking.... sharing stories...making up stories...repeating stories we have all heard a million times....and, best of all...creating new family stories....have i told you how much i adore my family? i suspect you have guessed by now...i served the pork and fig dish one family loved turned into another story telling moment about my grandparents' fig tree....and led to one of those nights around the dining table...talking and laughing until almost midnight...

try the dish...and create family stories of your own....

the uncooked pork
roasted pork tenderloin with figs & balsamic reduction
1 2 1/2 lb pork tenderloin
12 cloves fresh garlic, peeled
grey salt
freshly cracked black pepper
1 tbsp organic lavender or rosemary, minced
1/4 cup extra virgin olive oil
12-18 fresh figs, sliced in half lengthwise
1/2 cup fig-balsamic reduction or regular balsamic vinegar

preheat oven to 375 degrees. using a small paring knife, cut 12 small slits into pork (about 1/4 inch each) stuff each slit with a garlic clove. sprinkle salt and pepper over the tenderloin.

heat 2 tbsp of the olive oil in a large skillet over medium heat and add the tenderloin. turn the heat to high and brown the meat on all sides. remove skillet from heat. place the pork in the center of a roasting pan lined with foil. surround the pork with the figs. drizzle the remaining olive oil over the meat/figs..sprinkle with additional salt & pepper and either the lavender or rosemary. drizzle the balsamic reduction over the entire dish and cover roasting pan with foil. roast in preheated oven for 15 minutes. remove foil and roast for an additional 10-15 minutes until the pork reaches 160 degrees on a meat thermometer. remove from oven and let rest for 15 minutes. slice and serve pork accompanied with a few figs with some of the pan juices drizzled over dish...serve over pasta...or with soft polenta...or with roasted sweet potatoes....or whatever sounds good to you....
o.k. everyone...thanksgiving is next week!..are you ready?

napa farmhouse 1885(tm)
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Waverly said...

Sweet things and pork naturally go well together. The figs I get at the store are never very good, but I'll bet when they're roasted they are. Thank you for the recipe it DOES look fantastic. Am I ready for Thanksgiving? Oh, yes, but then I am not cooking (I host Christmas).

Napa Farmhouse 1885 said...

hi your blog! can't wait to read about everything you are cooking for christmas....