Balsamic-Glazed Fig & Pork Tenderloin

Balsamic-Glazed Fig & Pork Tenderloin

I have a huge fig tree that produces an abundance of figs. One year I tried drying some and developed this sweet and smoky recipe as a result. Now it’s a regular at family gatherings. —Greg Fontenot, The Woodlands, Texas

Ingredients

  • 2 pork tenderloins (about 3/4 pound each), trimmed and silver skin removed
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper

 

 

 

  • 1/4 cup balsamic vinegar
  • 3 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 2 teaspoons olive oil
  • 12 dried figs, halved
  • 12 cherry tomatoes
  • 1/2 cup crumbled blue cheese
  • 4 fresh basil leaves, thinly sliced

 

Directions

 

  • Cut pork into 1-in. cubes. Combine next seven ingredients; rub over pork. Refrigerate, covered, until ready to grill. Meanwhile, make a glaze by whisking vinegar, honey, mustard and oil. Set aside.

 

  • On water-soaked wooden skewers, thread pork cubes and fig halves. Grill, covered, on a greased rack over medium-high direct heat, turning occasionally, until a thermometer reads 145°, 8-10 minutes. During last half of grilling, brush cooked surfaces frequently with glaze.

 

  • Let skewers stand for 5 minutes; add a tomato to each. Transfer to a serving platter and sprinkle lightly with blue cheese and basil.
Nutrition Facts

1 kabob: 139 calories, 4g fat (2g saturated fat), 35mg cholesterol, 306mg sodium, 13g carbohydrate (10g sugars, 1g fiber), 13g protein.


Balsamic-Glazed Fig & Pork Tenderloin
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Balsamic-Glazed Fig & Pork Tenderloin
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The Best Chicken Marsala Recipe

The Best Chicken Marsala Recipe

Chicken Marsala

One of my favorite dishes is Chicken Marsala.  I’ve tried many different recipes in my quest for the perfect one; tweaking each one until it was just right.

Here is the recipe I use and my family loves it.  The sauce in this version is thicker and creamier than other versions due to the heavy cream and corn starch.  If you want a thinner sauce please read the notes at the end to see what ingredients can be omitted or substituted.

This recipe is very easy to make and should be served soon after cooking.  Left overs can be refrigerated, in fact it tastes even better the next day!

I serve Chicken Marsala with garlic mashed potatoes or my cousin’s “poor man’s pasta” the recipe for that is at the bottom of this post.

The Best Chicken Marsala

Ingredients:

1 lb. mushrooms
4 tbls. butter
2 tbls. minced garlic
1 cup Marsala wine
1 tsp. corn starch dissolved in 1/4 cup water
1/4 cup heavy cream
1/2 tsp. sea salt
2 lbs. boneless skinless chicken tenderloins, pounded to 1″ thickness
2 tbls. olive oil
1/2 cup flour
1 tsp. ground sea salt
1 tsp. ground black pepper
1 tsp. garlic powder
10 oz. cherry tomatoes, halved
Fresh parsley chopped

Directions:

1.  Wash mushrooms and pat dry.  Slice into thin slices.

2.  Melt 2 tbls. butter in large sauce pan over medium heat.  Add sliced mushrooms and cook until golden brown, about 5-10 minutes.

3.  Add garlic and wine to the mushrooms.  Lower heat and gently simmer until wine reduces, about 15 minutes.

4.  Add cream, corn starch, and sea salt.  It should thicken slightly.  If it’s too thick add more wine to desired consistency, but not more than another 1/2 cup.  Set aside. *

5.  Combine flour, ground sea salt, black pepper, and garlic powder in a shallow bowl.

6.  Heat oil and 2 tbls. butter in a skillet over medium heat.

7.  Toss chicken tenders in flour; shake off excess; fry in olive oil/butter until cooked thru and is golden brown.

8.  Pour Marsala sauce over chicken.  Add cherry tomatoes.  Simmer until tomatoes are soft, but not mushy.

9.  Sprinkle with chopped parsley before serving.

* For thinner sauce OMIT heavy cream and corn starch in step 4.  Add salt and set aside.  Cook chicken as directed.  In step 9 BEFORE you sprinkle with parsley stir in 2 more tbls. butter, stir until butter melts.  Sprinkle with parsley.

Poor Man’s Pasta

Ingredients:

1 lb. Pasta
3 tbls. butter
1/4 shredded fresh parmesan cheese

Directions:

1.  Cook pasta as directed on box.

2.  Drain pasta.

3.  Melt butter in skillet over medium heat.

4.  Add cooked pasta.  Toss in butter until pasta is covered.

5.  Add parmesan cheese.  Toss pasta until cheese is evenly distributed.

6.  Serve hot.

The Best Chicken Marsala Recipe
Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time
30 Minutes
Servings Prep Time
6 Servings 15 Minutes
Cook Time
30 Minutes
The Best Chicken Marsala Recipe
Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time
30 Minutes
Servings Prep Time
6 Servings 15 Minutes
Cook Time
30 Minutes
Ingredients
Servings: Servings
Instructions
Chicken Marsala
  1. Wash mushrooms and pat dry. Slice into thin slices.
  2. Melt 2 tbls. butter in large sauce pan over medium heat. Add sliced mushrooms and cook until golden brown, about 5-10 minutes.
  3. Add garlic and wine to the mushrooms. Lower heat and gently simmer until wine reduces, about 15 minutes.
  4. Add cream, corn starch, and sea salt. It should thicken slightly. If it's too thick add more wine to desired consistency, but not more than another 1/2 cup. Set aside.
  5. Combine flour, ground sea salt, black pepper, and garlic powder in a shallow bowl.
  6. Heat oil and 2 tbls. butter in a skillet over medium heat.
  7. Toss chicken tenders in flour; shake off excess; fry in olive oil/butter until cooked thru and is golden brown.
  8. Pour Marsala sauce over chicken. Add cherry tomatoes. Simmer until tomatoes are soft, but not mushy.
  9. Sprinkle with chopped parsley before serving.
Poor Man's Pasta
  1. Cook pasta as directed on box.
  2. Drain pasta.
  3. Melt butter in skillet over medium heat.
  4. Add cooked pasta. Toss in butter until pasta is covered.
  5. Add parmesan cheese. Toss pasta until cheese is evenly distributed.
  6. Serve hot.
Recipe Notes

For thinner sauce OMIT heavy cream and corn starch in step 4.  Add salt and set aside.  Cook chicken as directed.  In step 9 BEFORE you sprinkle with parsley stir in 2 more tbls. butter, stir until butter melts.  Sprinkle with parsley.

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