Recipe: Pork Tenderloin Stuffed with Figs and Pistachios

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Pork-Tenderloin-Stuffed-with-figs-pistachios

I'm always looking for recipes that look like they take hours to prepare but in fact take as little as 30 minutes. This pork tenderloin stuffed with figs and pistachios is one of them (although you will want to allow at least 4 hours for the meat to marinate in this recipe). And what's even better, this recipe comes from a California winery I recently reviewed

Prep time: 20 Minutes

Cook time: 20 Minutes

Serves: 6

Read more recipes from: Roblar Winery and Vineyards

Ingredients

  • 2 pork tenderloins
  • salt and pepper
  • 1 bunch fresh fig leaves, rinsed and patted dry
  • ½ cup roasted pistachios, chopped
  • 1 pint mission figs
  • kitchen twine

Marinade

  • 1/3 cup balsamic vinegar
  • 1 cup Syrah
  • 1 Tbsp brown sugar
  • 1 Tbsp olive oil
  • 1 Tbsp honey
  • 1 tsp kosher salt
  • 1 tsp fresh ground black pepper
  • 2 sprigs thyme
  • 2 bay leaves

​Preparation

  1. Bring all the marinade ingredients to a simmer, and stir for five minutes, until sugar and honey are melted. Allow to cool.
  2. Butterfly the meat: Make a lengthwise cut through the tenderloin, stopping 1 inch from the narrow end, and flop open so the meat can lie flat and be stuffed.
  3. Marinate the meat for at least 4 hours, or preferably overnight.
  4. Preheat a grill or smoker.
  5. Lift the meat from the marinade. Reserve the marinade. Pat the loins dry.
  6. Lightly salt and pepper the meat.
  7. Place the loins on a bed of fig leaves. Chop the pistachios and figs, and stuff the loins. Fold the meat upon itself, and wrap in the fig leaves, tying shut with kitchen twine.
  8. The meat gets cooked over indirect heat. If using a wood-fired grill or smoker, push the coals off to one side, and place the meat on the other side. If using a gas-fired grill, light one side only, and place the meat on the other side.
  9. Cook until a meat thermometer indicates 145 to 150°. Reserve in a warm spot for 10 minutes before slicing.
  10. To make the sauce: Strain the marinade through a sieve. Bring to a boil, and reduce to 1/2 cup. Rectify seasoning and serve.

Wine Pairing: This dish would pair well with Pinot Noir, Zinfandel or Chardonnay.

Roblar Winery and Vineyards is a small lot producer of excellent wines. You can purchase their wines at their vineyard, or you can order them from The California Wine Club. I like The California Wine Club because they personally select wines from wineries that don't produce enough wine to attract wine distributors, who primarily rely on bulk volume producers. So, you'll only find wines like Roblar in local restaurants, at the vineyard, on the winery's website or through The California Wine Club. It's a great way to taste wines you would normally not be able to purchase in a wine store. I have personally tasted a lot of wines from this club and I have never been disappointed.

You don't have to be a member to purchase wines through The California Wine Club although membership doesn't cost much and you only have to receive 2 shipments a year (members are charged $1.00 for shipping) to keep your account active.

Cheers!

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