Fresh Fig and Brie Stuffed Pork Tenderloin

I made my trip to the farmer's market this weekend in search of fresh figs, and I was not disappointed. I love fresh figs, but somehow had never cooked with them myself. These plump delights were the perfect inspiration and appear twice in this meal.

Fresh Fig and Brie Stuffed Pork Tenderloin

12 figs
2 cups red wine
1/4 cup fig jam
1 tablespoon brown sugar
4 ounces brie cheese (1/2 of a small wheel of brie)
2 pounds pork tenderloin
Salt and pepper to taste

Place about 12 figs in a medium sized bowl and cover with red wine. Marinade about one hour. Half figs lengthwise and set aside,. Use marinade and stir in 1 tablespoon brown sugar and 1/4 cup fig jam and microwave for 30 seconds.

Preheat oven to 375 degrees. Slice about 4 ounces of brie cheese into strips. Butterfly pork and place brie and fig slices down the length. Next tie pork together with kitchen twine to secure and place in a greased baking dish. Season with salt and pepper to taste. Spoon marinade over the pork. Cook about one hour, until the pork measures 150 degrees with a meat thermometer. Let cool 5 minutes then slice and serve.

Fig and Caramelized Onion Salad

1/2 small red onion, sliced
1 tablespoon sugar
1/4 cup olive oil, divided
4 ounces fresh spinach
5 figs, halved and marinaded in red wine
Red wine fig marinade (reserved from pork tenderloin recipe above)
Salt and pepper to taste

Heat a small skillet on medium heat. Toss onion in sugar, and then cook in 1 tablespoon oil, about 6 minutes. Add to a medium bowl with spinach and fig halves. Then toss in 1/4 cup marinade and remaining oil. Season with salt and pepper and serve.