Sliced Pork and Fresh Fig Salad with Goat cheese

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. 

Pork, Fig & Goat Cheese Salad

 

Author: Julia

Nutrition Information

• Serving size: 4
• Calories: 250

• Fat: 4g
• Saturated fat: 1g
• Unsaturated fat: 2g
• Carbohydrates: 34g
• Sugar: 29g
• Sodium: 171mg
• Fiber: 4g
• Protein: 23g
• Cholesterol: 61mg

Prep time:  4 hours

Cook time:  14 mins

Total time:  4 hours 14 mins

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A delicious salad for any season, with figs being the replacement add on. Pears or butternut squash would be a delicious transition into the cooler months to come.

Ingredients

For the Meat

• 1 Pork Tenderloin
• Sweetened Cranberry juice to cover for marinating

The Rub

• Cayenne Pepper
• Kosher Salt
• Garlic Powder

For the rest of the goods

• 10 fresh Figs, stems removed and quartered lengthwise.
• Goat Cheese Crumbles

For the dressing

• 6 Tbsp Balsamic
• 2 Tbsp Honey
• 1 Tbsp dijon mustard
• Salt & Pepper to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Remove from oven and cover in aluminum foil and let rest for another 10 minutes before slicing.
6. While the pork is resting whisk together your dressing ingredients in a small bowl, set aside until salad is put together.
7. 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.

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