So what happens when PORK TENDERLOIN MEETS SMOKED MOZZARELLA? Somebody yells “Please pass the Ginger Fig Preserves!!” This is NOT a joke. I am perfectly serious. Sometimes when the planets are aligned, you find certain ingredients that just seem to belong together. This is one of those times.
Pork Tenderloin—Smoked Mozzarella—Figs! I mean REALLLLY, Paesani! How can you miss? These ingredients were just born to be together – a love match – kind of like Marcello Mastroianni and Sophia Loren—or was it Catherine Deneuve? Ahhhhh – I digress, but you get the picture.
Some ingredients are so perfect together that it is a no-brainer. When they come together, the dish is right on the mark with the savory, the smoke, the sweet, and the spice. This PORK TENDERLOIN WITH SMOKED MOZZARELLA AND GINGER FIG PRESERVES has it all. It is easy to make and the preserves can be made waaaaaay ahead. If you like, you can purchase fig jam at your grocer – usually in the specialty cheese section. However, I have to say that using my Ginger Fig Preserves recipe is far better! I like to make lots of Fig Jam and Fig Preserves during fig season – freeze them – and use them all year with pork and so many other things.
In addition, this dish is a beauty to serve.
PORK TENDERLOIN WITH SMOKED MOZZARELLA AND GINGER FIG PRESERVES
Prep: 15 minutes
Cook: about 25 minutes
1 1/2 lb. Pork Tenderloin
1 Large Fresh Garlic Clove – sliced
Generous squeeze of fresh lemon juice
Several Fresh Rosemary Sprigs
Kosher Salt and freshly ground pepper
4 Oz. Smoked Mozzarella
1/2 c. Fig Jam or Ginger Fig Preserves
1 Tbsp. Balsamic Vinegar
Slice garlic clove into thin slivers.
Cut slits in the meat and stick the slivers into the slits.
Drizzle the meat with olive oil.
Now drizzle with a generous squeeze of fresh lemon juice.
Sprinkle with salt and pepper.
Place Rosemary sprigs on meat and bend them around the tenderloin. They won’t go all the way around. That’s ok.
Cook for about 15-20 minutes in a 450 degree oven. You can grill the pork if you prefer.
Let the meat rest about 10 minutes.
Remove the Rosemary sprigs.
Slice the tenderloin at 1/2” intervals not going all the way through.
Cut pieces of the smoked mozzarella and stick them in between the meat slices.
Mix together the preserves and the vinegar.
Pour the preserves or jam mixture over the meat and put back in the oven for about 5-6 minutes until cheese softens. It won’t be melted – just softened.
Slice and serve your PORK TENDERLOIN WITH SMOKED MOZZARELLA AND GINGER FIG PRESERVES .
PARLA COME MANGI!
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Food Photos By Tommy Hanks Photography