Figs, Figs, and more figs!
That's what it's all about when you attend a Figology-Fest sponsored by California Figs
Just a few quick nutritional value and fun facts: they are high in fiber and a natural energy source. Fat, sodium and cholesterol free!
I personally think they are underrated. Of course those who love them, rate them highly but I don't think figs aren't 'out there' enough. Sure you see dried figs here and there and if you go to a specialty store, you'll find fig jams and spreads. But there's so much more you can do with them!
For instance...make an amazing glaze
And use it to smother a pork tenderloin that's been stuffed with Brie cheese and a bit of the glaze.
Are you drooling yet?
I used three different kinds of figs for this glaze. There's Mission, Brown Turkey and Calimyrna figs. Use whatever you can get your hands on. It's all good!
Fig and Onion Glazed Pork Tenderloin Stuffed with Brie Cheese
2 tablespoons olive oil
12 large figs, stems removed and cut into quarters
1 medium sweet onion thinly sliced
1 garlic clove, minced
1/2 cup sugar
1/3 cup of white balsamic vinegar
juice from 1/2 lemon
Salt and pepper to taste
1 pork tenderloin (although you will most likely have enough glaze for 2 if needed)
16 oz brie cheese
In a heavy, large skillet, heat the olive oil over medium heat. Add the figs, onion, and sugar. Cook, stirring often, until tender and caramelized, about 15 to 20 minutes. Add the white balsamic to de-glaze the pan and continue cooking until desired thickness. Add salt and pepper to taste.
Cut the rind off the brie cheese and slice thinly
Take your pork tenderloin and butterfly it into thirds so that it opens up like a letter. Basically you're going to slice the top third, without going all the way through and then rotate you knife the other way and slice the bottom third, going in the opposite direction to complete. (this procedure can be googled for move visual instructions on youtube).
Drizzle the tenderloin with lemon juice and sprinkle with salt and pepper.
Lay a row of cheese along the center. Spread a bit of the glaze over the cheese and lay another row of cheese over that.
Roll up and truss your tenderloin up to hold everything together. You can also google the procedure for trussing for a more visual aid. I'm not a pro at it enough to instruct you. To be honest, this is the first time I've ever done it (shows you how easy it is).
Rub a bit of the glaze over the meat.
Place over direct heat on a hot grill to get a good sear all the way around, then move it over to indirect heat to finish cooking, about 20 minutes, depending on how hot your grill is.
Remove from the grill and let rest for about 5 minutes. Snip the twine away, slice and serve with glaze.
Sweet, tangy, a bit sour from the blasamic vinegar....and absolutely delish! So good, that I made a savory jam version of this recipe so that I can have it any time I want. I'll be posted that recipe soon.
In the mean time, let me share some amazing fig recipes that I enjoyed at the Figology-Fest:
Thank you to Erika, Judy, California Figs and everyone else who made this event come together. It was a lovely afternoon with amazing dishes and great company!