Fig Stuffed Pork Loin


I spent some quality time cooking from Thomas Keller’s Ad Hoc cookbook last weekend. This pork dish was out of this world! I served it with caramelizes sweet potatoes and roasted broccoli. I had some left over fig stuffing that I heated and served on the side.

2 lb pork tenderloin
2 tsp canola oil
1 large fennel, chopped
6 cloves garlic, minced
1/4 c shallot, minced
1 c fig jam
4 TBSP balsamic glaze
1/4 c chicken stock
2 tsp canola oil
1/2 c white wine

Preheat oven to 375.

In a medium sauce pan heat oil over medium heat, add fennel and cook for 5 minutes until softened. Add garlic and shallot, cook for 3 more minutes until softened. Stir in fig jam, balsamic and chicken stock, cook for 10 minutes until slightly thick. Set aside to cool.

Season your tenderloins with salt and pepper. Cut the tenderloin through the middle almost to through, you want to be able to open it like a book. Full cavity with stuffing, tie gently – you don’t want the stuffing coming out.

In a oven proof skillet, heat oil over medium high heat. Brown tenderloin on all sides. Add wine to the skillet and pop in the oven. Bake for 30 – 40 minutes until it reaches 130 for medium rare. Let rest for 10 minutes then slice.

Serves 6 – 8.

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