Fig Glazed Bacon-Wrapped Grilled Pork Tenderloin is a sophisticated entree with slices of glazed pork on a bed of caramelized onions.
Fig Glazed Bacon-Wrapped Grilled Pork Tenderloin
by Sue Lau | Palatable Pastime
I had the opportunity to grab some fresh figs at the market. Sometimes I like to put them in salads, but other times I like to make jam. This particular week shopping, there were some nice pork tenderloins on sale as well, and I haven’t made those in awhile.
With the warm weather, grilling is always a great idea as well, when it doesn’t decide to turn heel and go back to early Spring!
Together, a grilled pork tenderloin can be just about perfect with a nice fig glaze made from fresh figs. And of course, port adds depth of flavor. Then to finish it off, caramelized onions. Using sweet Vidalia onions and cooking them until they are that blessed golden hue ensures a delicate sweetness that pairs perfectly with the glaze.
Oh, and bacon. Who does not love bacon? In this regard it helps add flavor and keep the pork nice and moist.
I do hope you enjoy!
~Sue
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Fig Glazed Bacon-Wrapped Grilled Pork Tenderloin
Fig Glazed Bacon-Wrapped Grilled Pork Tenderloin
Ingredients
- 1-1/2 pounds pork tenderloin (not the larger loins, but tenderloin)
- 4-6 slices smoked bacon (regular, not thick)
- toothpicks
- garlic powder
- salt and black pepper
- 2 tablespoons butter
- 1-2 large Vidalia onions (thinly sliced)
Glaze:
- 8 ounces fresh figs (chopped)
- 1 large shallot (minced - about 2-3 tbsp)
- 2 tablespoons butter
- 1 sprig fresh rosemary
- 1 cup ruby port wine
- 2 tablespoons brown sugar
- 1 tablespoon balsamic vinegar
Instructions
- Season pork tenderloin with garlic powder, salt and black pepper, rubbing these seasonings into the meat.
- Wrap bacon slices in a spiral fashion around the pork, securing them with toothpicks (you can remove those when the pork is done.)
- In a small saucepan, saute the figs, shallot and rosemary sprig in butter until the shallots soften.
- Remove the limp rosemary sprig, then stir in the port, brown sugar and balsamic vinegar.
- Cooking over low heat, reduce the sauce until thick, pureeing with an immersion (stick) blender if needed.
- While the glaze cooks, saute the onions in butter over low heat until they caramelize; keep warm.
- Grill the tenderloin over moderate heat on the grill, basting with the glaze towards the end of cooking, cooking the pork until it reaches about 140-142F, then allowing the pork to rest for 10-15 minutes off the heat until the internal temperature reaches 145F. The pork may have a little pinkness to it, especially being cooked on the grill, but it is safely cooked and done.
- After the pork has rested, remove toothpicks and slice, serving the pork medallions with the caramelized onions.
Notes
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