Until recently fresh figs to me were the forbidden fruit. I could go to a restaurant and see them on the menu and instantly want all of it. And i always wanted more. But for some reason I never thought that I could actually purchase the fruit myself and use it for my own personal enjoyment. That is until the other day when strolling around TJ’s I ran into a GIANT box of these fresh delicate beauties. I knew whatever I was going to use them in, it had to be easy, not overpowering and light enough to compliment the not overly sweet and delicately textured fruit. A salad would have to do.
And so on that note, here are some beautiful fruity figs paired beautifully with broiled pork tenderloin over a bed of greens and goat cheese with a little balsamic glaze drizzled over to give it that extra kick.
- 1 Pork Tenderloin
- Sweetened Cranberry juice to cover for marinating
- Cayenne Pepper
- Kosher Salt
- Garlic Powder
- 10 fresh Figs, stems removed and quartered lengthwise.
- Goat Cheese Crumbles
- 6 Tbsp Balsamic
- 2 Tbsp Honey
- 1 Tbsp dijon mustard
- Salt & Pepper to taste
- First you'll need to marinate the pork in cranberry juice for four hours. I use a freezer bag and then completely cover the tenderloin in juice.
- After four hours (or longer... overnight is the best) remove pork an hour before you are ready to eat, place on a baking sheet and then you'll add the rub.
- Add kosher salt, about one tbsp, and then add your garlic powder and cayenne pepper (about 1 tbsp of each as well) Rub the spices in and then turn over and repeat. Let sit for an hour before broiling.
- Turn broiler on (mine has one setting, if yours doesn't use high) broil one side 8-9 minutes, turn over and broil on other side for about 6-7 minutes.
- Remove from oven and cover in aluminum foil and let rest for another 10 minutes before slicing.
- While the pork is resting whisk together your dressing ingredients in a small bowl, set aside until salad is put together.
- Add about 1½ cups of greens, 8 figs and a tbsp of goat cheese to each plate, top with 3 slices of pork and drizzle with balsamic glaze.