Some of my readers aren't quite sure what to do with fig preserves. Let me tell you: fig preserves are extremely on trend right now!
Romano's {Macaroni Grill} where my daughter Amber works as a server, features fig preserves with rustic bread, prosciutto, and fresh crumbled Parmesan cheese. Yum!
Here is an other idea that comes from The Pantry Project in Relish magazine. I have worked as a recipe tester for Relish, and I know that they have some very good ideas. And I'll tell you a secret that every amazing cook knows: Any recipe can be tweaked a little! Even ever so slightly -- substitute a bit of something else, or a teaspoon more of what is asked for--and it's your own! That's a (not so subtle) hint about my business: I substitute fresh organic fruit for the excessive amounts of sugar called for in most recipes for preserves.
But ... I digress. Here is the recipe for Pork with Fig Preserves:
Combine 1/2 cup Twice the Fruit/Half the Sugar Fig Preserves with 3 tablespoons soy sauce (or use a 1/4 cup-what the heck!), 2 crushed garlic cloves (um-I think I'll use five or six cloves), and 1 tablespoon lemon juice. Roast 2 (1-pound) whole pork tenderloins 15 minutes at 375F. Brush with fig mixture during last 5 minutes of roasting. Serves 8.
But ... I digress. Here is the recipe for Pork with Fig Preserves:
Combine 1/2 cup Twice the Fruit/Half the Sugar Fig Preserves with 3 tablespoons soy sauce (or use a 1/4 cup-what the heck!), 2 crushed garlic cloves (um-I think I'll use five or six cloves), and 1 tablespoon lemon juice. Roast 2 (1-pound) whole pork tenderloins 15 minutes at 375F. Brush with fig mixture during last 5 minutes of roasting. Serves 8.
Well, the Relish recipe says it serves 8. At my house that would be more like 6, with some leftovers. Also, in my KitchenAid convection oven, which cooks very hot, I'd cook it at 300-325F.
Don't forget fig preserves make a wonder filling for bar cookies. Or roll out your dough, spread on some fig preserves, seal and bake and you have your own Fig Newtons!
