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Products Used In This Recipe

Dried Fig Compote

 

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"House Blend" Fennel Citrus Sea Salt Seasoning

 

Fig Balsamic Vinegar

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Roasted Pork Tenderloin stuffed with Dried Fig Compote
using products from The Posh Gourmet
Recipe courtesy "the girl and the fig Restaurant" in historic Sonoma, California

Serves 2

12 - 16 ounces Pork Tenderloin
4 Tablespoons Dried Fig Compote
1 1/2 teaspoon chopped thyme
1 teaspoon chopped mint
salt & pepper to taste

Preheat oven to 400°.

Trim fat from the pork tenderloin. Split meat lengthwise stopping1/2 inch from the edge. Open the meat and flatten slightly with the palm of the hand. Season with salt and pepper. Stuff with compote and herbs. Fold the pork over itself and tie with kitchen twine at 1 inch intervals. Season with salt and pepper.

In a sauté pan sear the pork on all sides and finish in the oven for approximately 12 - 15 minutes. Let rest for 5 - 7 minutes. Slice and serve with your favorite seasonal vegetables and your choice of risotto, couscous, potatoes or rice.

Wine Pairing: Grenache

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