In honor of the USDA's new guidelines that say pork can be pink, we're having a pink pork tenderloin.
Rubbed with a little oil...
...and then a little blackening seasoning...
A goat cheese log chilled to make it easier to slice thin...
You can only get fresh figs a few weeks a year, but dried figs are always available and rehydrate well.
Problem is I didn't have nearly as many dried figs as I thought...
But I did get goaded in to buying this pineapple this weekend, and now I have a use for it.
Pineapple very unprofessionally whacked up...
And some pineapple diced along with some red onion...
The re-hydrated figs, soaked in hot water for about an hour, are plump.
Figs coarsely chopped up too.
Pineapple and onions sauteed with pepper just 'til the pineapple starts to brown...
Some stock and the figs added and cooked down for a couple of minutes...
Then set aside...
With a healthy dose of honey mixed in.
The tenderloin nicely browned up and finished in the oven (to pink!)
Tenderloin out, sauce back in, cooked around for a couple of more minutes until it's nice and thick.
Thinly sliced goat cheese.
A little pineapple and fig sauce in the bottom of the bowl...
Pink pork on top...
Then some goat cheese...
And some more warm sauce on top. Pink pork with pineapple, honey and fig. Dinner.
That is some good looking pink pork!
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