1 hour ago
Friday, January 15, 2010
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!