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Porky fig skewered

  • Preparation Time30 mins
  • Cooking Time30 mins
  • Serves15
  • DifficultyMedium
225g dried kalimyrna figs
480ml dry red wine
1 bunch fresh thyme
3 whole black peppercorns
80ml honey
120ml plus 2 tbsp balsamic vinegar
2 tbsp dark brown granulated sugar
1 small cinnamon stick
Salt and freshly ground black pepper
1 (340g) pork tenderloin, excess fat and silver skin removed
1) In a medium saucepan, combine the figs, wine, 1 sprig of the thyme, the peppercorns and honey. Bring to the boil, reduce the heat to low and simmer gently until softened, 8 to 10 minutes.

2) Remove the figs with a slotted spoon, reserving the liquid in the pan, and transfer them to a small bowl to cool. Slice the figs into quarters.

3) Add 120ml of the vinegar, the sugar, cinnamon stick and a pinch of salt to the liquid in the pan. Simmer until it is thickened and syrupy, 15 to 20 minutes, being careful not to scorch the glaze.

4) Remove the pan from the heat and stir in the remaining vinegar. Remove the cinnamon stick, peppercorns and the thyme and allow the glaze to cool slightly.

5) Cut the tenderloin crosswise into 1cm thick slices. Flatten each slice into an oval and slice each oval into 2 strips, there should be about 40. Season the strips with salt and pepper.

6) Heat the grilling element in the oven with the shelf in the centre. Wrap each fig quarter in a slice of pork, then place the roll seam-side down onto a greased sheet pan. Brush all the rolls with glaze and cook under the grilling element, about 3 minutes.

7) To serve, skewer the rolls with a cocktail stick and brush with the remaining glaze. Serve warm, garnished with sprigs of thyme.

A viewer, who may not be a professional cook, provided this recipe. The food network kitchens chefs have not tested this recipe and therefore we cannot make representation as to the results.

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