Fig-Glazed Pork Tenderloin | Green Salad with Mint & Blackberries | Meyer Lemon Gelato
If figs are in season and available where you are, then ditch this dinner idea and instead have raw figs, blue cheese and red wine. Or just some raw figs. They don’t last long, and last year’s polar vortex wiped out so many trees that this precious summer treat is even more special now. Otherwise, try a quick roasted pork tenderloin, brushed with fig jam, wrapped in foil and baked (or grilled). Add some basmati rice, if you need a starch, and serve with a salad that features other signature summer flavors, blackberries and mint. Finish it off with some cold gelato (we like lemon).
Love to Cook: This recipe is quick but has more ingredients than you may have on hand; the chile gives the pork a little kick (more, if you use hot chile), which is a good match for the mint in this salad.
Weeknight Reality: Here’s a 30-35 minute pork tenderloin recipe that’s easy and delicious; if you can’t find fig butter, just use fig jam. For the salad, use bagged baby greens and toss with blackberries and dressing (and mint, if you have it).
Need a Miracle: Pick up some chopped or pulled pork from a local BBQ shop and put it in the salad, dressed with a fig/balsamic dressing.
What’s up tomorrow?
Mediterranean Platter (stuffed grape leaves, olives, hummus, Greek salad, grilled lemon chicken)