easy-breezy pork

On July 22^nd I used both Mission figs from the store and Kadota figs from my backyard tree to make pickled figs. Even if you don’t have pickled figs in your refrigerator, you can still make this delicious pork tenderloin by substituting fig preserves (available next to the jams and jellies at the grocery store).

Pork tenderloin is such an easy, yet elegant, the main course. The problem is that people tend to overcook pork which makes it tough and dry. The safe, and most flavorful, internal temperature to cook pork to is 150 degrees. If you don’t already own an instant-read thermometer, you should get yourself one ASAP. They are available just about everywhere, I’ve even seen them in grocery stores, and are an invaluable kitchen tool.

Traditionally I would use the grill for the pork, but when the temperature in the shade is 111 degrees “triple matchsticks”, as it was yesterday, the grill pan atop the stove is the way to go!

Fig and Sriracha Glazed Pork Tenderloin

1/2 cup chopped pickled figs, with juices *
2 tablespoons sugar
1 tablespoon sriracha (rooster) chili sauce
1 tablespoon soy sauce
Two pork tenderloins, trimmed
Salt and freshly ground black pepper

In a medium bowl, combine figs, sugar, chili, and soy sauces with a whisk. Season pork on all sides with salt and pepper.

Preheat the grill pan or grill to medium-high heat.

Place pork on a lightly oiled rack or pan and cook, turning occasionally and basting frequently with the fig mixture. Cook, until browned on all sides and until an instant-read thermometer, registers 150 degrees when inserted into the center of each tenderloin.  Remove from heat and allow the meat to rest on a cutting board for 5 minutes before slicing on the diagonal. Serve any extra fig sauce on the side.

Serves 6 to 8

* Optional: If you didn’t make the pickled figs (why not?) you may use 1/2 cup fig preserves. Add 2 tablespoons of rice vinegar to the mixture and omit the sugar.