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Fig Glazed Bacon-Wrapped Grilled Pork Tenderloin

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Total Time 1 hr
Course Main Course
Cuisine American
Servings 4


  • 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)


  • 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


  • 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.


From the kitchen of palatablepastime.com
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