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.
I have made this dish 5 or 6 times. Every time has been excellent. I follow the recipe exactly and it NEVER lets me down. Anyone who has eaten this meal with me requests it again for a special occasion, ANY special occasion. Yes, it's time-consuming, but it's a beautiful and elegant meal, very worthy of being center stage of any occasion, the grander the better. Stunning. The fig glaze makes you want to drink it by itself it's that good. Make it, you won't be disappointed.
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. :-(
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