Balsamic Fig Preserves Recipes

BACON-WRAPPED PORK TENDERLOIN WITH BALSAMIC AND FIG

Bacon-Wrapped Pork Tenderloin with Balsamic and Fig image

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

Ingredients

¾ teaspoon onion powder
¾ teaspoon garlic powder
¾ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
1 ¼ pounds pork tenderloin
8 slices center-cut bacon
¼ cup fig preserves
2 tablespoons balsamic glaze

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

Balsamic Fig Sauce image

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

Ingredients

1 pound fresh figs, preferably Black Mission, chopped into 3/4-inch pieces
1/3 cup red wine
1 tablespoon balsamic vinegar, or to taste
Pinch of salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon sugar
1 sprig fresh thyme

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

Web Oct 17, 2018 Instructions. 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. …
From foodnouveau.com
5/5 (1)
Category Appetizers, Breakfast, Dessert
Servings 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.

Balsamic Fig Preserves Recipes

BACON-WRAPPED PORK TENDERLOIN WITH BALSAMIC AND FIG

BALSAMIC FIG SAUCE

This sauce is the perfect accompaniment to Chicken Paillards with Prosciutto and Figs.

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