Friday, January 15, 2010

What's for Dinner? Pork Tenderloin w/ Figs

fig pork2

Fig season is long gone in New Jersey until next summer.

Knowing that I would miss them for a whole year, I bought every last fig at the farmer's market that I could find in early September and decided to freeze them.

I froze them straight in a ziploc freezer bag. No special prepping needed.

I made a delicious pork tenderloin with a simple fig sauce.
The frozen figs worked beautifully in the cooked sauce.

If you don't have fresh figs, you can used dried figs or prunes & apricots.

Pork Tenderloin with Fresh Figs:

1.5 lb package pork tenderloin
1/2 cup of orange juice (if you have fresh squeezed, it makes a big difference)
juice of one lime
1/2 red onion, sliced
3 garlic cloves, roughly chopped
5 ripe plump black mission figs, sliced in half, stems removed
kosher salt and pepper

In a heavy Dutch oven (I use a Le Creuset), heat olive oil and sear your pork loin with kosher salt and pepper, about 5 minutes per side, until the sides form a nice crust.

Add your onions and garlic and swirl around until the garlic is fragrant and onions are wilting. About 2 minutes.

Now add your juices and fresh figs and simmer partially covered for about 15-20 minutes until roast reaches 160 with a meat thermometer.

Remove from pot and let the pork loin rest for a few minutes before slicing on the diagonal.
Pour delicious fig sauce over the pork and serve!

This was so easy and delicious!


kat said...

Can I come over for dinner? I adore pork with figs! Thanks for the freezing tip, I get my figs all at once from my parents in TN & them rush to use them so this year I'll know to freeze them.

Proud Italian Cook said...

All that citrus with the figs! It sounds really good Stace. You're such a fig hoarder!

Michele said...

That looks fantastic!!!!!

The Japanese Redneck said...

When I saw figs in my dashboard, I knew it had to be a Stacey recipe.

Thanks for the tip. I didn't know that you could freeze them like that. Cool.

A Feast for the Eyes said...

New Jersey doesn't stand a chance against Stacey's mission to buy figs! I wondered if freezing would work. I'll have to try that when I see them coming back in California. I still have fig jam I made to cook with-- pork and fig... perfect!

Bob said...

That looks wicked good, I need to try it. I've actually never had a fresh fig. I read a pop-biology book a few years ago that had a chapter on fig wasps and I haven't been able to bring myself to eat them. Heh.

noble pig said...

I do a shallot-balsamic-fig reduction over pork and its so good...such a good match with pork.

Estrella Damm said...

Sound easy and delicious. I'm gonna have to try this one when I get my hands on some figs.

Fresh Local and Best said...

It was such a great idea to freeze figs! I'll have to try this the next season.

bed frames said...

This looks so yummy and very delicious! I want to try this one out!

Jen_from_NJ said...

I wish that I had the forethought to freeze some figs! I love pork tenderloin and this looks so good!