Balsamic
Fig Marinated Pork Tenderloin
with Lulu's Balsamic Fig Vinegar
By Chef Bradley
Ogden, Lark Creek Inn, Larkspur, CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago,
IL.
Ingredients:
1 lb. Pork Tenderloin (completely trimmed lean)
1 cup Fig Balsamic Vinegar
1 cup Fresh Figs
TT Salt
TT Pepper
1 cup Garlic Oil
1 tbls. Garlic (fresh chopped)
Procedures:
Mix vinegar, garlic, oil and figs together.
Season to taste. Marinate pork for 4 hours in
refrigerator.
1
cup Spanish Onion (quartered)
2 each -Garlic Cloves (peeled)
1 cup tomatillos (peeled)
1 Small Jalapeno
1 cup Cilantro
1 cup Chicken Stock
1 cup Avocado
TT Salt
Grill
tomatillos, garlic, onion, and jalapeno over
HOT coals. Puree in blender with cilantro. Add
chicken stock. Reduce over high heat till slightly
thick. Puree in blender with avacado. Season
th taste. Keep warm.
2
packages Grits (instant)
TT Salt
TT Pepper
Olive Oil (as needed)
1 cup Green, Yellow & Red Bell Pepper Mix
(julienne cliantro springs, fresh)
Prepare
grits according to directions. Season with salt
pepper and olive oil. Portion into round molds.
Refrigerate until firm.
Grill
grit cakes over HOT coals. Saute peppers and
figs from marinade. Season to taste. Roast pork
to desired doneness. Slice on bias. Place tommatillo
sauce on plate. Stack grit cakes in center.
Top with slices of pork. Garnish with pappers,
figs and cilantro sprigs.
Other
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Balsamic
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Executive Chef Robert Sturm, Custom Foods, Chicago,
IL.
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