Fig, Walnut and Caramelized Onion Stuffed Pork Tenderloin
- 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
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
