WE HAVE OUR OWN FIG TREE SO WE NEED A RECIPE ENJOY DAN:

PORK TENDERLOIN WITH FRESH FIGS AND FIG VINEGAR MARINATE by CHEF DAN:

       (Cooked in a FLAMEWARE casserole dish from Robbie@CookonClay.Com) 

                                                                                                                   

Serves 4

 

MARINATE:

1 (1-pound) pork tenderloin, trimmed

1/3- cup fig vincotto vinegar

1/4- cup soy sauce

3 tablespoons olive oil

2 garlic cloves, minced

Salt and pepper to taste

 

DIRECTIONS:

1.     Combine all ingredients and marinate for 24 hours.

 

INGREDIENTS:      (PRE-HEAT OVEN TO 400 DEGREES)

2 tablespoon olive oil

1 onion, chopped

1 tablespoon dried sage

1 tablespoon dried thyme

1 tablespoon dried thyme about 16 fresh figs, cut into wedges

 

DIRECTIONS:

1.     Remove tenderloins from the marinate, reserve marinate.

2.     In a skillet over medium-high heat, add oil and when seizing.

3.     Add tenderloin and brown an all sides.

4.     Remove and place in a Flameware casserole dish.

5.     In the same skillet add onion and sauté for 4-5 minutes.

6.     Add reserved marinate, 3/4-of the figs, sage, and thyme.

7.     Sauté for 2 minutes and add to casserole dish with the meat.

8.     Bake, uncovered for 30-40 minutes or until internal temperature reaches 135 degrees.

9.     To serve, slice the tenderloin into medallions and top with the sauce and few fresh figs.

                                                     ENJOY DAN:                           BOJN-APPETITE!!