Preheat oven to 375°F. Make a deep slit down the middle of the tenderloin without cutting it in half. Inside the split, sprinkle meat with salt and pepper and the parsley. Next place chopped figs in the opening of the tenderloin and press both sides together. Secure the pork loin with butcher or kitchen white string. Coat the tenderloin with the fig glaze (from the jar) and place in an oiled baking dish. Cook for 25-35 minutes or until pork is done. Carve pork after removing the string and serve with excess glaze as a sauce.
Author's Comments
This is another Sunday company dish. Pork and fruit, always a great combination, this time with roasted figs and a syrupy glaze makes it even more tasty. Figs of this sort can be found in most good Italian Deli’s and one of the brands is Mt. Vito. But there are many different brands. Glazing and roasting them yourself is another method. Not too difficult. And by August figs are bountiful. Love them fresh . . . Right off the tree!
From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca
Instructions
Preheat oven to 375°F. Make a deep slit down the middle of the tenderloin without cutting it in half. Inside the split, sprinkle meat with salt and pepper and the parsley. Next place chopped figs in the opening of the tenderloin and press both sides together. Secure the pork loin with butcher or kitchen white string. Coat the tenderloin with the fig glaze (from the jar) and place in an oiled baking dish. Cook for 25-35 minutes or until pork is done. Carve pork after removing the string and serve with excess glaze as a sauce.
Author's Comments
This is another Sunday company dish. Pork and fruit, always a great combination, this time with roasted figs and a syrupy glaze makes it even more tasty. Figs of this sort can be found in most good Italian Deli’s and one of the brands is Mt. Vito. But there are many different brands. Glazing and roasting them yourself is another method. Not too difficult. And by August figs are bountiful. Love them fresh . . . Right off the tree!
From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca