Cartograph Wines - Recipes - Grilled Pork Tenderloin with Fresh Fig Skewers
Grilled Pork Tenderloin with Fresh Fig Skewers | Marinated in olive oil & rosemary, paired with Floodgate Pinot Noir. Recipe by Karen Adler & Judith Fertig.
Ingredients
- 1 1/4 lbs pork tenderloin
- 2 tbsps olive oil
- 4 rosemary branches, or wooden skewers, soaked in water
- 12 small ripe figs
- 4 ozs goat cheese
- 2 tsps honey
- 1 1/2 tsps rosemary, chopped
- salt
- pepper
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