Roast Pork Tenderloin With A Fig And Chipotle Jam Food

FIG BALSAMIC PORK TENDERLOIN

Steps:

• Preheat the oven to 375°F.
• Season the pork with salt and garlic powder and place on a baking pan.
• Combine the vinegar and fig butter and generously brush it all over the pork.
• Roast until the center of the pork reaches 145°F with a meat thermometer, about 25 to 30 minutes depending on the size of your pork and your oven.
• Let it rest for 10 to 15 minutes before slicing into 8 pieces.
• Top with parsley if desired.

MOROCCAN FIG PORK ROAST

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Pat pork roast dry with a clean towel. Mix curry powder, turmeric, garam masala, ground ginger, chili powder, cumin, cayenne, salt, and pepper in a small bowl. Rub spice mixture all over the pork roast.
• Heat the olive oil and butter in a large, heavy bottom pot or Dutch oven over medium-high heat. Place the seasoned pork roast into the pot and cook until evenly browned, about 2 minutes on each side. Remove pork and set aside. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the fig compote, until well blended. Return pork to the pot, coating it with the fig mixture. Pour in the tomatoes and chicken broth. Cover, and bring to a boil.
• Place covered pot in the preheated oven. Cook until the pork is no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

ROASTED LOIN OF PORK WITH FIG AND CHIPOTLE STUFFING

Steps:

• To prepare the marinade: Blend together the tamarind paste, if using, orange juice, molasses, chile powder, vinegar, oil, and basil. Pour the marinade over the pork loin in a shallow glass baking dish, cover, and marinate overnight in the refrigerator.
• To prepare the stuffing: Place the figs, garlic, and pureed chipotles in a food processor and pulse until semi-smooth. Transfer to a bowl and fold in the remaining ingredients.
• To prepare the pork: Remove the pork from the marinade, reserving the marinade, and blot dry. Butterfly the loin lengthwise, leaving 1/2 inch of meat attached to connect the 2 halves of the loin. Open the pork loin and cover it with plastic wrap. Pound lightly with a butcher's mallet or heavy pan to an even thickness, 1/2 to 3/4 inch. Mound the stuffing down the center of the loin and fold it closed. Tie the loin carefully at 1-inch intervals with butcher's string. The loin may be prepared to this point up to 24 hours in advance.
• Preheat the oven to 325 degrees. Pour the marinade into a saucepan and reduce it over low heat to a glazelike consistency. Heat the olive oil in a saute pan over moderate heat and sear the meat. Transfer to a metal rack wet in a roasting pan and roast for 40 to 50 minutes, or until the internal temperature is 145 degrees. Bursh the pork liberally with the glaze during the last 5 minutes of cooking. Let the meat rest for 5 minutes or so before removing the twine. Slice and serve.
• Serving Suggestion: Serve with sauteed chanterelle mushrooms with apple wedges.

PANCETTA- AND HERB-ROASTED PORK WITH FIG JAM

Steps:

• For jam:
• Bring all ingredients to boil in heavy large saucepan over medium-high heat, stirring constantly until sugar dissolves. Boil mixture until thickened and reduced to 4 cups, stirring occasionally, about 45 minutes. Transfer jam to large bowl. Cool completely. (Can be made 1 week ahead. Cover and refrigerate. Bring to room temperature before serving.)
• For pork:
• Using on/off turns, puree olive oil, sage, thyme, rosemary, sea salt, and pepper in processor until almost smooth. Place pork in heavy large roasting pan. Rub herb mixture over both roasts. Cover with plastic wrap and refrigerate overnight.
• Preheat oven to 400°F. Sprinkle pork generously with salt and pepper. Place pancetta slices atop pork, overlapping if necessary. Roast until meat thermometer inserted into center of pork registers 145°F, about 1 1/2 hours. Transfer pork roasts to platter; remove string and let stand 15 to 30 minutes before carving (internal temperature will increase 5 degrees). Serve pork with fig jam.
• *Pancetta (Italian bacon cured in salt) is available at Italian markets and at some specialty foods stores

ROAST PORK TENDERLOIN WITH SUN-DRIED TOMATO-CHIPOTLE RUB

Steps:

• Preheat oven to 400 deg. F.
• Put tomatoes, chile, orange juice, vinegar, garlic, sugar and salt in blender or food processor. Blend to a coarse paste.
• Place tenderloin in baking dish and rub all over with about 3 tbl. of the rub.
• Roast until internal temperature reaches 140 deg., about 20 minutes. Remove to a cutting board and let rest five minutes.
• Slice thinly and place on plates, along with any juices. Sprinkle with cilantro and serve.
• Note1: Leftover rub keeps for a couple of weeks. Try it on seafood or poultry, or, as noted above, mixed with mayonnaise.
• Note2: I had only plain dried sun-dried tomatoes. I let them sit overnight in some olive oil, and fished them out, saving the oil for salad dressing - I did not think the paste needed more oil then was on the tomatoes.
• Note3: My tenderloin was room temperature and it was done in 15 minutes, so I would recommend checking early. Also, original recipe suggests 3 to 4 servings. There were just two of us, and I have barely enough left for a sandwich, so be guided.

CHIPOTLE PORK ROAST

Steps:

• Place pork roast in baking dish.
• In a separate bowl, assemble the remaining ingredients, stir well.
• Pour marinade over roast, cover and place in the refrigerator for at least 1 hour.
• In a preheated oven, cook at 500 degrees for 10 minutes, then reduce heat to 300 degrees.
• Cook until roast reaches an internal temperature of 170 degrees.
• Allow to cool five minutes before serving.

PORK TENDERLOIN WITH FIG PORT SAUCE

Steps:

• Mix rosemary and oil in a bowl, rub into pork loin, place pork in an oven proof dish and cook in pre-heated oven 180 degrees Celsius for about 40 Min's or until pork is cooked through.
• Sauce.
• Combine water and port in a saucepan, bring to the boil, turn down heat slightly and cook 15 Min's to reduce liquid slightly,.
• Add all the remaining ingredients except the butter and simmer for a further 15 Min's, remove rosemary sprigs and cinnamon sticks, blend with until smooth.
• Add butter stir until melted, serve sauce over pork.

PANKO-CRUSTED PORK TENDERLOIN WITH FIG GLAZE

Steps:

• Preheat the oven to 450 degrees F. Set a wire rack inside a rimmed baking sheet.
• In a medium skillet, combine the panko, 2 teaspoons of the herbes de Provence, 2 teaspoons salt, several grinds black pepper and the olive oil. Toast the panko over medium heat watching carefully and stirring occasionally, until golden brown, about 3 minutes.
• Prepare your breading station with three shallow baking dishes or plates big enough to fit the pork: Put the flour in one dish. Whisk the eggs with the 2 tablespoons fig butter in the second dish. Transfer the toasted panko to the third dish.
• Season each pork tenderloin generously with salt. Coat each in the flour, shaking off the excess. Dip in the egg and fig mixture. Coat with the panko, pressing gently to adhere. Place on the prepared baking sheet. Insert a probe thermometer into the middle of one tenderloin (or use an instant-read thermometer to check the temperature after the suggested roasting time). Bake until cooked through and reaches 145 degrees F on the thermometer, 20 to 25 minutes.
• About 5 minutes before the pork is done, make the fig glaze: Combine the remaining 1/3 cup fig butter with 1/3 cup water, the vinegar, the remaining 1/2 teaspoon herbes de Provence, 1/2 teaspoon salt and a few grinds black pepper in a small saucepan. Bring to a simmer over medium-low heat and cook, stirring occasionally, until slightly thickened but still pourable, about 5 minutes. Add the butter and swirl the pan until the butter melts and creates a shiny glaze.
• Slice the pork and serve with the fig glaze on the side.

APPLE AND FIG PORK LOIN ROAST

Steps:

• Preheat oven to 325°F
• Tie pork loin with twine to keep it together.
• Heat up oil in an oven-safe skillet/dish on a fairly high setting. Sear the outside of the roast until it is nicely browned. Remove from dish and let rest on a plate.
• Add the wine to deglaze the dish, then add apple, onion, and seasonings. Saute until translucent.
• Add the roast back into the dish and add in the fig halves.
• Bake in the oven for about an hour covered, or until your meat reaches a temp of 165°F.
• Take out of the oven and let it rest for a few minutes, then serve!

ROAST PORK TENDERLOIN

Steps:

• Combine first 6 ingredients, mixing well.
• Add all remaining ingredients except pork loin and combine thoroughly.
• Spread marinade evenly over pork loin and marinate in refrigerator for 8 hours.
• Preheat oven to 350 degrees.
• Remove pork loin from refrigerator and let come to room temperature.
• Roast uncovered for 45 minutes.
• Remove from oven and let rest for 15 minutes.
• Carve into 1/4 inch slices.