FIG-GLAZED PECAN-STUFFED PORK TENDERLOIN

FIG-GLAZED PECAN-STUFFED PORK TENDERLOIN image

Categories Pork

Yield 8 servings

Number Of Ingredients 22

Ingredients

For the glaze
1 Tbs. olive oil
1 small shallot, finely diced
8 oz. chopped dried Mission figs (about 1-1/4 cups)
1/3 cup ruby port
1/4 cup honey
3 Tbs. balsamic vinegar
2 tsp. chopped fresh rosemary
1/8 tsp. ground cloves
Kosher salt and freshly ground black pepper
For the pork
1 Tbs. olive oil; more as needed
6 slices applewood-smoked bacon, cut crosswise into 1/2-inch strips
1 small yellow onion, halved crosswise and thinly sliced lengthwise
6 oz. chopped pecans (about 1-1/2 cups)
2 medium cloves garlic, finely chopped
6 oz. fresh goat cheese, at room temperature
1/4 cup chopped fresh flat-leaf parsley
1 large egg, beaten
1 tsp. finely grated lemon zest
3 pork tenderloins (about 3 lb.)
Kosher salt and freshly ground black pepper

Steps:

Make the glaze Heat the oil in a 10" skillet over med-low heat. Add the shallot and cook, stirring often, until soft, about 2 min. Remove the skillet from the heat, add figs and port, stir well, and scrape the bottom of the skillet to deglaze. Turn the heat down to low, return the skillet to the heat, cover, and simmer until the figs are very soft, about 5 min. Transfer to a med bowl. Add honey, balsamic vinegar, rosemary, cloves, and a pinch each of salt and pepper, stirring to combine. Let the mixture sit for 1 hour. Purée in a blender or food processor until smooth, adding up to 1-1/2 C water to loosen to a thick sauce consistency. Make the pork Soak 18 toothpicks in water. Heat 1 T oil in a 12" skillet over med heat. Add bacon and cook, stirring often, until crisp, about 6 min. Add onion and cook, stirring occasionally, until browned, about 5 min. Add pecans and garlic and cook, stirring often, until garlic is fragrant, about 1 min; remove from heat. Let cool to room temp, then fold in goat cheese, parsley, egg, and zest. Set aside. Butterfly the tenderloins by slitting each one lengthwise far enough that it can be opened like a book and lie almost flat. Working with one piece at a time, cover the pork with plastic wrap and pound with a meat mallet, starting in the middle and working outward, until about 1/2" thick. With the long sides facing you, divide the pecan mixture among the tenderloins, spreading over bottom half of each. Starting with the bottom side, tightly roll up tenderloin and secure the seams with the toothpicks. Prepare a med 350°F grill fire for direct grilling. (Alternatively, position a rack in the center of the oven and heat the oven to 350°F.) Brush tenderloins with olive oil and season w/ S & P. Grill, turning every few min, until temp is 140F, 15-20min. 1C of glaze to gravy boat. 1C glaze to baste until done. Rest, slice and serve