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Grilled Pork Tenderloin with Fresh Fig Skewers

Grilled Pork Tenderloin with Fresh Fig Skewers
Recipe Date:
September 13, 2014
Serving Size:
Cook Time:
Imperial (US)
  • 1 1/4 lbs Pork Tenderloin
  • 2 tbsps Olive Oil
  • 4 Rosemary Branches, or Wooden Skewers, soaked in water
  • 12 Small Ripe Figs
  • 4 ozs Goat Cheese
  • 2 tsps Honey
  • 1 1/2 tsps Rosemary, Chopped
  • Salt
  • Pepper

Pairing Notes:  The pork and rosemary capture the earthiness of the Floodgate Pinot while the fig evokes the dark, rich, red fruit. The goat cheese adds a nice tangy element.

Chef’s Tip:  When fresh figs are in season, there’s no need to add the honey. The fresh rosemary is intense, so you may want to adjust the amount to suit your palate.

Recipe link

Recipe courtesy of Karen Adler and Judith Fertig from The Gardener & The Grill, via, Grilled Pork Tenderloin with Fresh Fig Skewers. Photo by Steve Legato.