Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
- * * * * For the Dressing * * * *
- 1/4 cup Sherry vinegar
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 1/4 tsp Black pepper
- 1/4 cup Hazelnut or walnut oil
- * * * * For the Salad * * * *
- 1/4 cup Vegetable oil
- 3/4 lb pork tenderloin (sliced into 1/2-inch-thick medallions)
- 1 Tbs Sherry vinegar
- 1 Tbs Hazelnut or walnut oil
- Salt
- Black pepper
- 8 cup Baby spinach leaves, thoroughly washed
- 1/4 lb Fresh, creamy goat cheese
- 3 oz Hazelnuts, toasted, skinned, and coarsely chopped
- 1 quart Fresh Figs
Preparation:
To make the dressing, put the sherry vinegar in a small mixing bowl. Add the salt, sugar, and pepper and use a fork or small whisk to stir until the salt and sugar dissolve. Stirring continuously, slowly pour in the hazelnut or walnut oil and the vegetable oil. Set the dressing aside until needed.Put the pork medallions in a small bowl and drizzle them with the tablespoons each of sherry and hazelnut or walnut oil. Turn the medallions to coat them well and leave to marinate at room temperature about 15 minutes.
Meanwhile, preheat the grill or broiler. When it is hot, season the pork with salt and pepper and broil until cooked medium to medium-well done, 4 to 5 minutes per side. When you turn the pork over, brush the figs all over with some of the dressing and cook them alongside the pork, turning them frequently to brown evenly.
When the pork and figs are done, remove them from the heat. Toss the spinach with enough of the remaining dressing to coat well and arrange them it in beds on four large individual serving plates or shallow bowls. With a small, sharp knife, cut each fig lengthwise into quarters. Arrange the pork medallions and figs on top of the spinach. Crumble the goat cheese over each salad and garnish with the hazelnuts. Serve immediately.
Servings 4.
Based on a recipe from the California Fig Advisory Board.
