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
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 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.