Fig Glazed Pecan Stuffed Pork Tenderloin Recipes

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.

HOLLY CLEGG

Steps:

• 1 In plastic resealable bag, combine fig preserves, chili powder, garlic, vinegar, and soy sauce. Season tenderloins to taste and place in bag. Refrigerate one hour or longer, time permitted. 2 Preheat oven 350°F. Place tenderloin on baking sheet covered with foil. Cover tenderloins with some of the marinade, toss out remaining marinade. 3 Cook tenderloins, basting after 20 minutes with marinade in pan and continue cooking another 20 minutes or until thickest part of tenderloin registers 160°F.

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.

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.

GLAZED AND STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut a lengthwise slit 3/4 of the way through pork tenderloin and spread tenderloin open. Pound the meat flat and to 1/4-inch thickness with a meat mallet.
• Heat canola oil in a large skillet over medium heat and brown the flattened tenderloin in the hot oil, about 5 minutes per side. Transfer tenderloin to a plate.
• Heat butter in skillet over medium heat and cook and stir celery and onion in the hot butter until tender, about 8 minutes. Stir bread crumbs, parsley, 1 teaspoon garlic powder, rosemary, salt, and black pepper into the celery and onions.
• Open the tenderloin and spread the bread crumb mixture over the meat to within 1/2 inch of the edge. Fold the tenderloin over the stuffing and tie together with kitchen string; place into a shallow roasting pan.
• Stir cranberry jam, jalapeno pepper jam, garlic, and garlic powder together in a bowl; spread mixture over the tenderloin.
• Bake in the preheated oven until the jam mixture has baked into a glaze and an instant-read meat thermometer inserted into the middle of stuffing reads 160 degrees F (70 degrees C), 50 to 60 minutes. Let meat stand 5 minutes before untying and slicing.

PORK TENDERLOIN WITH FIG-ORANGE GLAZE

Steps:

• In a small bowl, combine the first seven ingredients; rub over pork. Cover and refrigerate for at least 2 hours., For glaze, in a large saucepan, combine the broth, brown sugar, molasses, vinegar and seasonings. Stir in orange and figs. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 15-18 minutes or until figs are tender. Stir in water; cool slightly. Transfer to a blender; cover and process until smooth., In a large nonstick skillet, brown pork in oil on all sides. Spread with half of fig-orange glaze. Place pork on a rack in a shallow roasting pan lined with foil., Bake at 350° for 20-25 minutes or until a thermometer reads 145°, basting occasionally with remaining glaze. Let meat stand for 5 minutes before slicing.