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Parrish Family Vineyard

Fig, Walnut and Caramelized Onion Stuffed Pork Tenderloin

Fig, Walnut and Caramelized Onion Stuffed Pork Tenderloin
Recipe Date:
October 4, 2019
Serving Size:
4
Cook Time:
01:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
Our 2016 Cabernet Sauvignon Reserve has body with delicate floral and fruit notes. I chose a pork tenderloin stuffed with flavors that compliment the wine. The caramelized nut and fruit jam flavor coats your palate as you sip the velvety flavors. This is a stunning dish that will wow your family and friends at any dinner party. - Chef Rachel
Ingredients
  • 4 tbsps olive oil
  • 1 large onion
  • 1 1/2 tbsps aged balsamic vinegar
  • 1/2 cup crushed walnuts
  • 2 tbsps fig paste
  • 2 sprigs fresh rosemary de-stemmed and chopped
  • salt for taste
  • 1 pork tenderloin 1- 1 1/2 lbs
  • 1 tsp pumpkin spice blend
  • 1/4 tsp pumpkin spice
  • 1/4 tsp ground black pepper
  • 2 1/2 tbsps extra virgin olive oil
  • 1 tsp salt
  • 1/2 cup shredded asiago cheese
  • 1/2 cup white wine, suggested 2017 Parrish Sauvignon Blanc
  • 1 cup chicken stock
  • 1 tbsp unsalted butter
  • butcher twine
Directions

Filling Directions-

Heat olive oil in large skillet to medium heat

Add onions, chopped rosemary and a pinch of salt and cook stirring occasionally 8-10min

When caramelized turn off heat, add balsamic, walnuts and fig paste 

Stir and set aside to cool

 

Pork and Sauce Directions-

Pre-heat oven 425’

Slice pork down the center, carefully splitting tenderloin without cutting through, put between 2 pieces of plastic wrap and gently pound until flat and about  1/2” thick

In small bowl mix pumpkin spice blend, black pepper, salt and ½ of olive oil.  Rub all over pork

Add stuffing down center of tenderloin

Sprinkle with cheese

Roll tightly, tie with butcher twine 

Heat 2 tbsp olive oil in large skillet

Brown pork on all sides- about 6 min

Transfer roast to oven and bake 15-20min, meat should read 145’-160’

Transfer to cutting board and tent with aluminum foil, set aside

Set skillet to medium high

Add wine and deglaze the skillet, stir gently for 2 minute 

Add chicken stock and reduce by half

Turn off heat and add butter to sauce to give it a smooth and rich mouth feel, stirring for another minute.

Add salt and pepper to taste.

Slice pork and top with sauce

Recommend serving with mashed potatoes and sautéed greens 

Serve with Parrish 2016 Reserve Cabernet Sauvignon