This post is sponsored by Orchard Choice California Figs
I have wanted to try a pork and fig combination for quite some time. However, I live in a very rural part of America and none of the three grocery stores around here carry anything as exotic as fig preserves, fig jam, or fig spread. Then one day last week, when the UPS guy came to my door, he had a box of goodies for me from Orchard Choice California Figs. These spreads come in four flavors including California Orange, Port Wine, Organic Mission Fig, and Balsamic Pepper. It was really hard to decide which one to open first.
My husband loves pork tenderloin any way I prepare it, so I decided to pair it with the Orchard Choice California Fig Balsamic Pepper Spread. You will want to go back for seconds of this one!
ROASTED PORK TENDERLOIN WITH BALSAMIC PEPPER FIG SPREAD AND GARLIC
- (1) 1 TO 1.5 lb Pork Tenderloin
- Meat tenderizer
- 2-4 cloves of garlic
- 1 jar of Orchard Choice California Fig Balsamic Pepper Spread
- wooden skewers
- 4-6 medium red potatoes
- sea salt
- olive oil
Line a 13″ X 9″ casserole dish with heavy duty aluminum foil. Rinse the pork tenderloin and pat dry. Using a very sharp knife, cut the tenderloin into 4-6 equal pieces. (a one pound tenderloin yields 4 servings) . Butterfly each piece of tenderloin. Cut carefully to prevent cutting all the way through. Spread each piece flat. (I use some meat tenderizer, but this cut of meat is tender enough that you don’t need it.) If using meat tenderizer, sprinkle generously on each piece.
Peel the garlic cloves, and mince them. Spread one minced garlic clove over the inside of each piece of pork. Spread a heaping tablespoon of fig spread over the garlic on each piece of pork. Working with one piece of pork at a time, gently bring the cut ends together and fasten with a skewer. Some of the fig spread will squeeze out the ends, but you can just spoon it over the top. Place in the prepared casserole dish.
When all of the meat is in the dish, peel the potatoes and cut in chunks, one potato per serving of meat. Place the potatoes around the meat in the casserole dish. Sprinkle with sea salt to taste. Then drizzle with olive oil, about 4 tablespoons, making sure all the potatoes are covered.
Close up the aluminum foil, and place in 350° oven. Bake for one hour. Remove casserole from oven, open aluminum foil, and let rest for at least five minutes before serving. Serve with additional fig spread.
If you are looking for a super easy appetizer for your holiday parties, here is a gluten free quick as a wink to prepare recipe using Orchard Choice California Fig Spread.
BRIE & CALIFORNIA FIG ROLL-UPS
- Gluten free flour tortillas
- 1 pkg Brie
- 1 jar Orchards Choice California Fig Spread
Spread softened Brie on one side of a gluten free flour tortilla. Spread Orchards Choice California Fig Spread generously on top of the Brie. Place in a hot skillet, and let the cheese melt, about 15-20 seconds. Slide the tortilla out of the skillet onto a cutting board, and let it cool. Once the tortilla is cooled, roll up, then cut in 1 inch slices. Each tortilla makes about 8 roll-ups.
BUY IT: You can buy Orchard Choice California Fig Spreads and Figs at their online store.
WIN IT: One lucky Fabgrandma reader will win an Orchard Choice California Fig prize pack that contains four flavors of California Fig Spreads.
To enter, use the Giveaway Tools widget below.