Whether they are fresh and served on a cheese board or baked in a dessert, we love the taste of sweet figs! With fig season coming to a close, we take comfort in the fact that we can still enjoy their delicious flavor in our sweet and savory Balsamic Fig Dressing, Vidalia Onion Fig Sauce, Fig & Ginger Jam, Fig & Walnut Butter, White Fig Spread and Balsamic Fig Vinegar.
Savor this last week (or two, if you’re lucky) and enjoy them fresh. It is best to buy them a day or two before you plan on using them, at the most, since figs are extremely perishable. You’ll want to look for a soft fruit, but not too “mushy” to the touch. Check to see if the stem is still in place – if it’s removed or loose, it means the fig is too ripe. Steer clear of figs that are bruised and take gentle care of them once you get them home. We recommend keeping them in a shallow container for protection in the refrigerator. Wash in cool water, pat to dry and remove the stem before using.
We’re taking advantage of the fresh figs in our fridge and making one of our favorite fig recipes tonight – Tenderloin of Pork in Vidalia Onion Fig Sauce. The easy-to-make sauce is enhanced by the sweet figs and it’s a special treat to serve yourself or to your guests. If you can’t find fresh figs, feel free to substitute for dried.
Tenderloin of Pork in Vidalia Onion Fig Sauce
- 2 (1-1.5 pound) tenderloins of pork
- 1 bottle Stonewall Kitchen Vidalia Onion Fig Sauce
- 1 cup white wine or applesauce
- 2 large white onions (Vidalia or Maui), chopped
- 2 Tablespoons butter
- 1/2 cup chicken stock
- 1 pound fresh or dried figs, cut into quarters
- 1 green pepper, diced
- 1 red pepper, diced
- 1 box couscous
- Stonewall Kitchen Aged Balsamic Vinegar
- Olive oil
- Salt and pepper
- Mix wine and Vidalia Onion Fig Sauce together (reserve 1/4 cup of Fig sauce) and pour onto pork and marinate overnight.
- Preheat oven to 375°F. Roast pork in oven until internal temperature of pork reaches 160°F (about 20-25 minutes).
- Prepare the couscous according to directions. Add chopped red and green peppers. Moisten with olive oil and a hint of Aged Balsamic Vinegar, salt and pepper to taste.
- For the sauce, sauté onions in butter and a little olive oil on low heat until lightly browned.
- Add chicken stock and reserved 1/4 cup Vidalia Onion Fig Sauce to the onions until they are soft and sauce is lightly thickened. Add figs and cook until heated through.
- Arrange couscous on a plate. Slice the pork into medallions and lay over the couscous. Top with the warm sauce.