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Pork Tenderloin Chimichurri w/ Figs
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Ingredients:
1 Pork Tenderloin, about 1.25 pounds
1 Recipe Chimichurri Sauce
8 Fresh Black Mission Figs
6 Tbs. White Wine or Vegetable Stock or Water
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Prepare the chimichurri sauce.
Save a few tablespoons on the side and use the rest to marinate the pork.
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Trim most of the fat off of the pork.
Spread a thick layer of chimichurri sauce over one side.
Carefully place pork into a large freezer bag.
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Add remaining sauce to the bag.
Mix and squish sauce all over the pork.
Roll up and seal the bag.
Place pork into the fridge for one hour.
Remove from the fridge and leave sit out on the counter for one hour.
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Wash and dry the fresh figs.
Remove the stem.
Light your BBQ and set to medium-high heat.
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Place cast iron pan and griddle over the grill.
(see beet recipe for more about this technique)
The cast iron pan needs to be very hot.
Add pork and figs to the hot pan.
Close the lid and roast for 10 minutes.
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After 10 minutes, open the lid and remove the figs.
Turn the pork over in the pan.
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Close the lid and roast the pork for another 10 minutes.
Pork can be cooked medium-rare with a temperature of around 130 degrees.
Remove the pork and let cool for a few minutes before carving.
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To make the sauce:
Split the figs open and place into a blender.
Add wine or other liquid and puree ingredients together.
Remove puree from the blender and place into a small pan.
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Add a couple of teaspoons of the reserved chimichurri sauce to the fig puree.
Note: this is not the same chimichurri that was used to marinate the pork.
Heat and stir ingredients together.
Taste the sauce and add more liquid or chimichurri if needed.
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Place fig sauce onto a serving platter.
Slice the pork on the bias and serve over the sauce.
Sprinkle a bit of salt and pepper over the pork.
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Serve extra chimichurri and fig sauce on the side.
This recipe will feed 4 people.
Cold leftover pork is great on a sandwich or wrap.
You can make that BBQ beet recipe while the pork is marinating and serve the beets as your vegetable.
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