Fig Stuffed Pork Loin

[GaryHibbert]

Looks amazing Gary, I might just have to try that. Nice job, looks tasty!

Thats what im talking about.jpg

• redheelerdog
• Aug 21, 2016

I'm pretty sure if you you do, you'll enjoy it.

Thanks for the point, I appreciate it.

Gary

 

[GaryHibbert]

Wow, that looks great!  :drool:  I love fig stuffed cookies, so how could a fig stuffed loin be wrong!  Gotta try that soon.

Man, it's been years since I had fig cookies--love them but had forgotten all about them. Thanks for the reminder.

Gary

 

[dls1]

Thanks and thanks for the point--appreciate it.

Be sure to post your smoke. It sounds good. And please include the recipe for the balsamic jam--I've never heard of it before and I love most things balsamic.

Gary

Gary, A copy of the jam that I make, along with some notes, is below.

Fig, Shallot, and Balsamic Jam (Rev.)

1 tablespoon EVOO

2 tablespoons finely chopped shallot

2 teaspoons minced garlic

1 teaspoon minced fresh ginger root

2 lbs. fresh figs, stems removed and coarsely chopped

1 cup granulated sugar

1/2 cup balsamic vinegar

1 teaspoon black peppercorns, tied into a sachet
Fresh lemon juice, to taste
 

To a small sauté pan, add the oil and warm. Add the shallots and cook, stirring frequently, until they are softened and translucent, 3-4 minutes. Add the garlic and ginger, and repeat, stirring for 2-3 minutes. Remove from the heat, and set aside.

Combine the figs, sugar, balsamic vinegar, and a sachet in a large saucepan, and bring to a mild simmer over medium heat. Lower the heat to maintain a very gentle simmer and cook, stirring to break up the large pieces of fig, keeping a somewhat chunky consistency, until the jam reaches a thickened and syrupy consistency. Remove from the heat, and set aside.

Remove the peppercorn sachet and stir in the shallot, garlic, and ginger mixture, as well as the lemon juice, to taste. Spoon the jam into a canning jar or other storage container, cover, and let cool to room temperature, then refrigerate.
 

Notes:

• Fresh figs are always preferable, but they have a short season and are not always available, and when they are, the price may be prohibitive. Dried figs, rehydrated, are a fine substitute. To rehydrate and plump up the dried figs, I soak them for 3-4 hours in Ruby Port (or another red wine), Marsala, or Brandy, depending upon my mood and taste at the time.
• The balsamic vinegar called for in this recipe is not meant to be real authentic and traditional balsamic vinegar (Aceto Balsamico Tradizionale), which never is used as a cooking ingredient. Fake or imitation balsamic, available in most supermarkets, is fine as long as it’s a high quality selection.
• If I want to “Perk” up the heat a bit, I add a stemmed, seeded, and minced canned chipotle with 1 teaspoon of the adobo sauce to the shallot, garlic, and ginger mixture.

 

[Rafter H BBQ]

Gary, I'm glad it all turned out good for ya ! We've all had them "panic" moments ! That loin looks absolutely awesome, nice cook my friend ! Thumbs Up

 

[GaryHibbert]

Gary, I'm glad it all turned out good for ya ! We've all had them "panic" moments ! That loin looks absolutely awesome, nice cook my friend ! Thumbs Up

Thanks Justin. And thanks for the point.

Yep, its panic moments like that that let us know we're still alive--the dead just aren't that terrified. :biggrin:

Gary

 

[GaryHibbert]

Gary, A copy of the jam that I make, along with some notes, is below.




Thanks for posting the recipe. I'm going to try that out--it sounds really GOOD.

Points to you, my friend.

Gary

 

[disco]

Gary, your post is what is great about this forum. Another great idea. Figs and pork? Brilliant.

Give that man a point!

Disco

 

[GaryHibbert]

Gary, your post is what is great about this forum. Another great idea. Figs and pork? Brilliant.

Give that man a point!

Disco

Hey Disco. Sorry it took me so long to respond. For some reason I didn't get notification of your post.

The fig was very good with the pork--just a little too understated for me.

Thanks for the point.

Gary