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.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
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!
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
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?