Louisiana is known for its plump fresh figs, but since most people don’t have access to them during the holiday season, I’ve adapted this recipe to work with dried Mission figs instead. The tangy pecan and goat cheese filling offsets the sweet-savory glaze beautifully, and you can grill or roast the pork.
Make Ahead Tips
The glaze can be made up to 2 days ahead and refrigerated, covered.
The rolled, stuffed pork tenderloins can be refrigerated, covered, for up to 4 hours before cooking.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Loved this, meat is tender, filling is wonderful and the sauce is good. However, having said that, I only gave it a 4 star because I could not get the fig seeds to blend in the sauce. I had to put the sauce thru a fine sieve and it still had lots of seeds. Ok for us, but older people hated the seeds..guess they got caught in their dentures. :-(
Wonderful Flavors! Followed the recipe as written and it was great. The glaze is amazing.
Great recipe, but the filling was a bit too mushy. When you cut into the pork, the filling tends to come squishing out the sides. However, the fig glaze is absolutely out of this world! We had glaze left over and used it on beef the next night. My family loved the pork and the glaze!
This is a bit time consuming but entirely worth it! If you want to impress a group with a delicious dish...this is it!Unbelievably good!
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?