Balsamic Fig Preserves Recipes
BACON-WRAPPED PORK TENDERLOIN WITH BALSAMIC AND FIG
Adding fig preserves and balsamic vinegar to bacon-wrapped pork gives you the perfect sweet-salty combo of flavors that is impressive enough to serve guests. Best of all, it's ready in about 20 minutes. Be sure to use a tenderloin and not a loin - they are not the same size-wise and require very different cook times. I love to serve this with roasted Brussels sprouts and mashed sweet potatoes. Do not use thick-cut bacon, as it will not cook thoroughly.
Provided by France C
Categories Pork Tenderloin
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Combine onion powder, garlic powder, smoked paprika, salt, and pepper in a small bowl. Rub spice mixture all over the pork tenderloin and let sit at room temperature for 20 to 25 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Spray foil with cooking spray.
- On a clean work surface, lay bacon slices side by side, overlapping them slightly. Brush fig preserves on one side of the bacon. Place pork tenderloin on bottom end of the bacon slices and roll up so that tenderloin is wrapped in bacon. Place tenderloin, seam side down, on the prepared baking sheet.
- Roast in the preheated oven for 15 minutes and remove pork tenderloin from oven.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Brush balsamic glaze all over the pork and return to the oven to broil until pork is slightly pink in the center, 5 to 7 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let rest for 5 minutes before slicing and serving
Nutrition Facts : Calories 233.7 calories, Carbohydrate 3.3 g, Cholesterol 81.4 mg, Fat 10.6 g, Fiber 0.3 g, Protein 28.9 g, SaturatedFat 3.5 g, Sodium 760.7 mg, Sugar 0.3 g
BALSAMIC FIG SAUCE
This sauce is the perfect accompaniment to Chicken Paillards with Prosciutto and Figs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients with 1/2 cup water in a small saucepan. Cover; bring to a boil over high heat. Reduce to a simmer; cook, partially covered, until fruit has broken down, 20 to 30 minutes.
- Let cool slightly; remove thyme sprig. Press mixture through a large-holed sieve with a rubber spatula.
More about "balsamic fig preserves recipes"
BALSAMIC FIG JAM - FOOD NOUVEAU
From foodnouveau.com
5/5 (1)Category Appetizers, Breakfast, DessertServings 2
- In a large measuring cup or a heatproof bowl, add the figs and half of the sugar (1 cup/250 ml) and toss to combine. Cover with plastic wrap and refrigerate for 1 hour.
- Transfer the fig and sugar mixture to a small stainless steel saucepan. (The mixture should come halfway up the sides of the saucepan.) Set over medium heat and bring to a boil, stirring from time to time with a silicon spatula. When the mixture comes to a boil, remove from the heat and transfer back to the measuring cup or heatproof bowl. Cover with plastic wrap, then let cool to room temperature. Refrigerate overnight.
- Sterilize jam jars if you do not plan to use the jam within two weeks. (See note below for instructions.) If you plan to use the jam within two weeks, you should still make sure the jars and lids you use are sparkling clean. Clean jars and lids in hot soapy water, then leave to dry while you prepare the jam. You can also run the jars and lids in the dishwasher set at the "sterilization" cycle.
- Transfer the fig and sugar mixture back into the saucepan. Keep a skimmer or a slotted spoon close to the stove. Place a small plate in the refrigerator. Set the saucepan over medium heat, and bring the fruit back to a boil, stirring from time to time with a silicon spatula. Stir in the remaining sugar, the lemon juice, and the balsamic vinegar. Boil, stirring, until the mixture is thick but not to concentrated, about 10 minutes. Skim off any foam that rises, dipping the spoon or skimmer into the bowl of water to remove the foam.
FIG PRESERVES WITH BALSAMIC VINEGAR, LEMON AND ROSEMARY
From relish.com
- Wash figs and remove stems. Cut into quarters. Cut lemon into quarters and remove seeds. In a food processor, working in batches, finely chop figs and lemon. You should have about 4 cups. Transfer to a slow cooker or shallow pan, such as a 13 x 9-inch baking dish.
- Stir in balsamic vinegar, honey, rosemary and salt. If using a slow cooker, cook on HIGH 4 hours, setting lid ajar for last hour, or until mixture is thickened. (If using oven, preheat oven to 300F; cover shallow pan with foil and place in oven. Cook 3 hours. Remove foil and continue to cook one hour longer, or until mixture is thickened.)
- Prepare 5 half-pint jars with two-piece lids by washing jars and keeping hot; place flat lids in simmering water to warm. Prepare hot-water bath canner by filling with hot water deep enough to cover jars by at least one inch. Place canner over high heat.
- Fill jars with fig mixture, leaving 1/2-inch headspace. Wipe jar rims with paper towel dampened with white vinegar to remove any spills; add lids and rings, tightening rings only to finger tight. Place jars in canner. Cover canner.
RECIPE FOR GREEN SALAD WITH FIG BALSAMIC DRESSING
From thespruceeats.com
BALSAMIC FIG GLAZED CHICKEN - NO SPOON NECESSARY
From nospoonnecessary.com
12 FABULOUS FIG JAMS AND PRESERVES - ALLRECIPES
From allrecipes.com
CLEAN EATING RECIPE : BALSAMIC FIG JAM - WONKYWONDERFUL
From wonkywonderful.com
BALSAMIC FIG VINEGAR AND BALSAMIC FIGS - JAMIE GELLER
From jamiegeller.com
BAKED BRIE WITH BALSAMIC FIG PRESERVES: PERFECT FOR …
From deliciouslyplated.com
BALSAMIC MUSHROOM FONTINA PIZZA. - HALF BAKED HARVEST
From halfbakedharvest.com
FIG JAM WITH WINE AND BALSAMIC VINEGAR RECIPE - THE …
From thespruceeats.com
4.3/5 (50)Total Time 26 minsCategory CondimentCalories 49 per serving
BALSAMIC FIG JAM: AS VERSATILE AS IT IS DELICIOUS!
From deliciouslyplated.com
3.7/5 (9)Category AppetizersServings 3Estimated Reading Time 5 mins
FIG-AND-BALSAMIC-GLAZED QUAIL RECIPE | MYRECIPES
From myrecipes.com
WINTER SALAD WITH FIG JAM BALSAMIC VINAIGRETTE - CASA DE CREWS
From casadecrews.com
FIG PRESERVES WITH BALSAMIC VINEGAR AND BLACK PEPPER RECIPE
From everybodylovesitalian.com
CHICKEN THIGHS SMOTHERED IN A FIG BALSAMIC SAUCE
From aredspatula.com
BALSAMIC-FIG PORK CHOPS RECIPE - HOME CHEF
From homechef.com
BALSAMIC FIG SALAD DRESSING RECIPE - TABLESPOON.COM
From tablespoon.com
FIG PRESERVES RECIPE WITH VANILLA | COOKING ON THE WEEKENDS
From cookingontheweekends.com
FIG BALSAMIC GLAZED CHICKEN • THE HEIRLOOM PANTRY
From theheirloompantry.co
BALSAMIC FIG GLAZED CHICKEN - SAVORING ITALY
From savoringitaly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
