Grilled Pork Tenderloin with Fresh Fig Skewers
- 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
Tasting 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.
Serena's tips: 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.
- Website link
- Website address: https://www.epicurious.com/recipes/food/views/grilled-pork-tenderloin-with-fresh-fig-skewers-395329
Recipe courtesy of Karen Adler and Judith Fertig from The Gardener & The Grill, via Epicurious.com, Grilled Pork Tenderloin with Fresh Fig Skewers. Photo by Steve Legato.