A special wine deserves a special wine pairing. Figs soaked in wine, gorgonzola, pork tenderloin. These are all dreamy ingredients that when combined make a drool worthy dish that pair perfectly with our 2013 Tierra Alta Syrah. The wine soaked figs bring out the rich fruit flavors in the wine while the rosemary thyme and pepper bring out the underlying layers of earth and minerality.
Fig & Gorgonzola Stuffed Pork Tenderloin
- 1 boneless pork tenderloin
- 1 c. dried figs, chopped
- 1 c. Syrah
- 2 heads roasted garlic, cloves squeezed out *See recipe below
- 8 oz. gorgonzola, crumbled
- 3 tbsp. chopped fresh sage
- 2 tbsp. brown sugar
- 1/2 tsp. dried thyme
- 1/4 tsp. dried rosemary
- 1/4 tsp. dried oregano
- 1/2 tsp. salt
- 1 tsp. pepper
- 2 tbsp. maple syrup
- 1 tbsp. balsamic vinegar
1. Preheat the oven to 450ºF. Line a roasting pan or baking sheet with aluminum foil and spray it with nonstick spray.
2. Place the pork on a cutting board and get a sharp knife. You will make two slices. Make your first cut about 1/4 to 1/2 inch from the bottom of the tenderloin and make sure you don’t cut through the other side, stop about 1/2 inch from the other end. Open it up and the second cut will go through the thicker portion of the meat. Now take your knife and cut the thicker portion through the middle, again being careful not to cut through the other side. For a cleaner presentation you can trim the uneven ends off and make it a rectangle which will be easier to fill.
3. Place the dried figs in a bowl. Heat the Syrah in a saucepan over medium-low heat until it’s simmering, then pour over the figs and let them sit for 4 to 5 minutes. In the meantime, spread the roasted garlic cloves out over the inside of the pork. Once the figs have softened a bit, add them on top of the roasted garlic (save the Syrah from the figs), followed by the gorgonzola and then sage. Tightly roll up the tenderloin and tie it together with kitchen twine. Season the entire outside with the salt and pepper, the herbs and rub with the brown sugar. Place on the roasting pan or baking sheet and roast for 30 to 35 minutes, or until the inside is cooked and reads about 140º to 145ºF. Let the pork rest for 20 minutes before slicing.
4. Combine the left over Syrah with 2 tablespoons of maple syrup and balsamic vinegar in a saucepan over medium heat and reduce it by half. Pour it over the pork right before serving and enjoy!
- 2 heads of garlic
- olive oil
1. Heat the oven to 400º with the rack positioned in the middle.
2. Peel most of the outer skin off the heads of garlic and chop about 1/4 inch off of the tops.
3. Place garlic on a piece of aluminum foil. Drizzle about 2 teaspoons of olive oil over each head of garlic letting it soak into the cloves then wrap in the aluminum foil.
4. Place in oven and bake for about 40 minutes. Check to make sure the garlic is tender in the center with a knife and bake longer if needed.