Balsamic Fig Glazed Pork w/Blistered Cherry Tomatoes and Creamy Gorgonzola Polenta.
So how do you feel about figs? A little different, right?
I’m not really sure if figs are a popular fruit, or one of those fruits that totally get ignored. I am thinking ignored??
Up until a few months ago I was completely scared of them. I pretty much just thought they were creepy, and to be honest, I only thought about them around Christmas. Yes, I used to only associates figs with figgy pudding.
Oh, and I have to admit, I did just listen to “We Wish You a Merry Christmas” just to make sure that’s the “figgy pudding” song. Ok, and I kind of wanted a little Christmas cheer mid summer. Don’t hate me.
A while back (like early spring) I accidentally bought dried figs. Well, it was not actually me, it was my dad who was helping me out and doing a late night grocery run for me. I asked for dates and he brought me back figs. UGH. I was like, “what am I supposed to do with dried figs? Eew”. I really had no idea, but I figured since I had them I might as well try them.
At first I was turned off by their texture, but then for some reason I tried another one and the figs began to grow on me. I can’t say I would ever choose figs as snack all on their own, but I realized I did like them.
Fast forward to the present. The other day I was trying to get my creative juices flowing, and suddenly the thought of a fig dish really excited me.
It’s weird how I can be completely uninterested in a certain food one day and the next be all “Oh I really want to make a fig dish today”. Figs are a late summer through fall fruit, so they should be in stores now or coming to your stores soon. I however, had to drive around to three stores, finally ending up at Whole Foods where they fortunately, had the most gorgeous turkish figs. I spent all morning trying to find them, but it was worth it. Plus, I do feel lucky that I actually found them and that my small town recently put in a Whole Foods. I love the whole “small town” thing, but I gotta say, sometimes Whole Foods saves the day.
I really wanted to create an easy meal that people who may not even like figs could enjoy. See, figs to my family are like kale to a five-year old. They want nothing to do with them. But me being me, I really wanted to prove them wrong. I went with my little fig idea and paired it with two of their favorites, polenta and tomatoes. It’s honestly the perfect little Italian meal. You can make it now – in the summer, but it’s also a great transition meal into fall. Perfect way to use up the last of your home-grown cherry tomatoes. YUM.
I went with pork for this dish because I really just wanted to step away from the chicken for a second and be a little bold. And balsamic fig glazed pork just had a nice ring to it, so I went with it. I am all about recipe names having a nice ring to them. Feel free to use chicken, steak or even beans (chickpeas or cannellini) for a vegetarian version.
The tomatoes came into play because I had so many of them, and blistered tomatoes sounded like a pretty good idea with sweet balsamic.
The polenta is kind of predictable for me, but I really just love polenta. Sorry, I can’t help it.
Oh and the gorgonzola. It just has so much flavor and I love pairing it with sweet and savory things. It’s the perfect balance.
If you are not a fan of gorgonzola swap parmesan, goat cheese or fontina. If figs are just not your cup of tea you can either leave them out completely or swap peaches, nectarines or cherries. You just want something sweet that can stand up to some heat.
If you are not sure how you feel about figs, just give them a try in this dish. I think you will be surprised. My picky family loved them, well… at least my parents loved them. The boys weren’t home, but even if they were home, I doubt I would have been able to coax them into trying them. Although… the figs really blend in well with the pork. The balsamic glaze makes it really difficult to differentiate the pork from the figs. My parents didn’t even realize there were figs in there until I told them mid-way through the meal. Hmmm, maybe I could have gotten away with it!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Balsamic Fig Glazed Pork w/Blistered Cherry Tomatoes and Creamy Gorgonzola Polenta.
By halfbakedharvest
Course: Main Course
Cuisine: American
Keyword: figs, pork, tomatoes
If you are not sure how you feel about figs, just give them a try in this dish. I think you will be surprised. My picky family loved them
Ingredients
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1/4 cup water
- 8-10 fresh figs divided
- 3 cloves garlic minced or grated, divided
- 4 tablespoons olive oil divided
- 1 pound pork tenderloin or pork chops sliced thin
- pinch of salt and pepper
- 2 teaspoons fresh oregano chopped
- 2 tablespoons fresh basil chopped
- 1 pint cherry tomatoes or however many will fit in your skillet
- 1 tablespoon fresh parsley + 2 tablespoons fresh basil chopped
- Toasted pine nuts for serving
Polenta
- 1 1/2 cups milk
- 1 1/2 cups water
- 1 cup polenta
- 2 tablespoons butter
- 4 ounces gorgonzola cheese crumbled (may sub parmesan)
- salt and pepper to taste
Instructions
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To make the polenta. Pour the water and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the gorgonzola cheese and butter, season with salt and pepper. If the polenta seems a little thick you can add a tablespoon more of butter or milk.
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While the polenta is cooking make the pork. In a glass measuring cup mix together the balsamic vinegar, honey and water. Finely chop 2-3 whole figs, they should form a paste once finely chopped. Add the chopped figs and 1 clove minced garlic to the balsamic mixture. Slice the remaining figs in half.
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Heat a very large skillet over high heat and add a drizzle of olive oil. When the skillet is hot, but not smoking (if it starts to smoke, turn heat down a bit and wait 5 minutes before adding the pork) add the pork in a single layer (you may need to do this in 2 batches if your skillet is smaller) and allow it to cook for 2-3 minutes, so it can get a nice caramelization on it. Then toss it around and cook another 2-3 minutes, or until the pork is browned and just getting crispy on the edges. Once the pork is cooked, pour in all but 1/4 cup of the the balsamic fig mixture. Allow the sauce to simmer until it coats the pork, about 3-4 minutes, stirring frequently. Season with salt and pepper, stir in the basil and oregano. Remove the pork from the skillet to a plate.
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Place the skillet back on the burner over high heat. Add a drizzle of olive oil. Once the skillet is hot again, add the figs cut side down and sear 1 minute. Pour the remaining balsamic fig sauce over the figs and simmer 2 minutes (don't flip the figs, just leave them cut side down). Slide the figs to one side and add the pork back to the skillet. Keep warm.
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Grab a heavy cast iron skillet and place it over high heat. Coat the bottom of the skillet with olive oil. Add 2 cloves minced garlic and cook 15 seconds. Add the cherry tomatoes and toss them with garlic, season with salt and pepper. Cook the tomatoes without stirring for 2 minutes. After 2 minutes toss the tomatoes and cook another minute more or until the tomatoes are blistered. Remove from the heat and stir in 2 tablespoons basil and 1 tablespoon parsley.
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To serve, divide the polenta among plate or bowls. Toss with balsamic pork and a few figs. Add the blistered cherry tomatoes. Garnish with fresh herbs, gorgonzola cheese and toasted pine nuts. Eat!
Balsamic glazed pork and figs, aside blistered cherry tomatoes and creamy gorgonzola polenta, all topped with pine nuts. See, different can be good!
This dish is beautiful I love that it’s sweet with the figs and salty with the gorgonzola I love figs especially wrapped with prosciutto and grilled and then drizzled with balsamic glaze so good. You can never go wrong with cheesy polenta.YUM
You hit everything on the spot!! 🙂
Thanks Lisa!
How I feel about figs? Love them! And especially love them paired with pork and balsamic. Great combo! Loving the photo of the tomatoes…I could eat my screen.
Thanks so much, Bri!
Figs are a little tricky, but I’m warming up to them too. Just worked on a fig, maple galette that I’m going to post soon, and I was a little nervous about the figs but it turned out fantastic. They have such a subtle flavor.
Love the blistered tomatoes too… I think I could put those on basically everything I eat. Beautiful post, as always. :.)
Thank you, Heather! I cannot wait to see you galette, it sounds awesome!
We love figs! My wife even has a fig tree. They are so good, kids actually like them too surprisingly, but we are looking for new ways to use them. Thanks for this new spin, will have to try! [singing to myself, now bring me some figging pudding] Who doesn’t want figgy pudding on fire at Christmas???
So lucky you guys have a fig tree. I bet they are amazing!!
Thanks so much!
I love figs and this amazing dish! Wow! Sounds healthy, easy, and delicious! It could be a perfect summer weeknight dish! 🙂
Thank you, Chelsea!! It is super easy too!
Oh my god, girl – you’ve done it again! I want to just liiiive in your kitchen.
Thanks! 🙂
I am a fig fan, but I don’t turn to them all that often for some reason. Guess I just like other fruits better? I really want to dive straight into a gigantic bowl of that gorgonzola polenta. WOW.
Thanks Sarah!
I fell in love with figs in Italy when we ate them picked right from the tree. Maybe it was because it was Italy that they seem so romantic to me! Ha! I bought a pork tenderloin yesterday. If I can find figs, we’re having this for dinner TO-DAY!
I think Italy can make you fall in love with anything! 🙂
Thanks Terri!
I feel over the moon about figs!! This is totally a keeper!
Thanks Megan! I am thinking figs need to happen more often around here! 🙂
I’m a fan of the fig! They’re beautiful (healthy) super-models on camera and their earthy sweet flavour + nubby texture makes my tongue quite happy. This dish is ravishing!! (Three cheers for Gorgonzola!!!) 😀
Hip, hop hooray! Love this comment, thank you!
Absolutely stunning! I’d like it for breakfast. 🙂
Thanks so much!
I adore figs and this dish I am all over! So I am definitely in the group that loves them rather than ignore!
Thank you so much! I need to use figs more!
These pictures are stunning! I am one of those people who is obsessed with figs–I insisted on buying a huge carton of them at the farmer’s market while I was in CA, simply because they are hard to find/really expensive on the East Coast.
This looks good!
Thank you, Laura!! I had such a hard time finding these, luckly whole foods had a bunch fresh from CA though!
When I was in second grade my best friend had a fig tree and we would climb up and eat figs sitting on a branch. I love them to this day. As for dry figs I never gave them a thought until one of my orders from Nuts.com came with a free sample of Turkish figs. O.M.G.! They were so huge and silky, succulent and luxurious I couldn’t get enough. Now I’m a big fan.
Whoa! Lucky you! 🙂
Thanks so much, Maralyn!
In Sonoma we stayed at a hotel that had a fig tree right outside our window. When getting a tour, the owner said ‘and feel free to pick some figs to sample.’ I thought, uh, you don’t know who you’re talking to. I had like, 20. 🙂 So yea – I like them!
Haha! That is awesome!
Thanks Courtney!
This looks so amazing! I love the idea of these flavors and the alternatives if my regular ole grocery store doesn’t have figs.
Thanks Emily!
What a gorgeous dish, these flavors all scream summer to me. I want to dig in!
Thank you! 🙂
Everything about this is INCREDIBLE, Tieghan! I’m craving everything in this dish. I used to be pretty lukewarm on figs, too (especially the squishy texture) but somehow they’ve seriously grown on me and I love them now. I especially love them in meat dishes like you’ve used them here — ahhh. This is so perfect (and stunning, too!!)
I think figs and meat are the perfect combo. I loved it!!
Thank you! 🙂
I’d actually never even tried a fresh fig until a few years ago. I love them now. And I love this gorgeous dish you shared. Just stunning!
Thank you so much, Monet!! 🙂
my oh my this looks phenomenal! x
Thank you!
Tieghan, I’m so smitten with this recipe. It’s got so many flavors I love and I know everything would be just AMAZING together. You’re so insanely talented!
Ah, wow. Thank you so much, Morgan! You comment made my day! 🙂
We just made this! Absolutely delicious! The flavours were amazing!
Yay!! So happy you loved it. Thank you!
This looks awesome! What about risotto as a polenta alternative?
Risotto would be so good!
Thanks Kelsey!
This sounds and looks amazing! We love dried figs around here, but you are right- fresh ones are only around for a short while. Figs and balsamic are so incredible together- love everything about this beautiful dish!
Thanks Sherri!
Hi Tieghan, I just wanted to say I really love your blog and the gorgeous recipes and photos! These figs and polenta look delicious and I can’t wait to give it a try.
Awe, wow! Thank you so much! Your kinds words made my night! 🙂
I finally made this recipe after thinking and droolling over it for a month.. wow, the sauce, that fig balsamic sauce is unbelievable!! I just ate it with a spoon untill there was non left ( thank goodness there were no observers in the kitchen at that moment). The blue cheese grits are a little bit funcky. I can eat and love grits in any form and shape, but husband was not crazy. But that sauce, did i mention the sauce?!!
YEAH!! So excited you loved it. This is such a great meal, I love the fig sauce too!
Hello! It’s looks so wonderful with figs !! I want to make this ! But can I use dried figs?
HI! Yes, I think that dried figs would be fine. Maybe soak them in hot water for 10 minutes first to give them a little more life. Hope you love this!
Made this tonight for the boyfriend and his parents and it was fantastic, thanks so much! 🙂
Sounds great!! Could I use Frozen Figues? I can’t find fresh right now. Or is there sole other fruit I could substitute…
Hi Shannon,
Yes you can, I would recommend thawing them first! Hope you enjoy the recipe!!
Just found this recipe and hoping to make it tonight. Can’t find fresh figs this time of year- can I use dried? thank you!
Hi Lisa,
Yes you can use dried figs for this recipe! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this last night and had to use dried figs because fresh figs were no where to be found. Do you have any other suggestions?
Hi Marine,
You can always use dried dates dried apricots in place of the figs. I hope this helps, please let me know if you have any other questions! xTieghan
This was my first time using figs and my family was skeptical. Everyone LOVED this recipe! Absolutely amazing!!
YES!! So glad you decided to try this one and it turned out so well for you, Meredith! Thank you! xTieghan
i made this tonight and it was legit the best thing I’ve made in a long time. so delicious!!
one question (bc I’ll definitely be making this again w the copious amount of figs from our tree) — when you take the pork out to cook the figs do you remove all the sauce too or do you drizzle the olive oil into the sauce to carmelize the figs? i took it out but i wasn’t sure.
Hey Stephanie,
I like to remove the sauce with the pork:) Thanks for much for giving the recipe a try! xTieghan
It’s getting a little rough writing these 5 star reviews, Tieghan. I made this recipe tonight, and because I was worried people would be skeptical, I didn’t say anything about the figs. It was a blast to watch as one by one everyone tried it, my parents, my husband, and each exclaimed, “Figs? I don’t think I’ve ever had fresh figs. This is amazing!” Once again, the depth of flavors was stellar. I’m not sure I would’ve ever thought of figs with tomatoes and Gorgonzola polenta. Honestly, this was one of the best things I’ve made in ages. Another HBH huge hit!
Wow yes!! I am so glad this turned out so amazing for you all, Josie! Thank you so much! xTieghan
This dish was amazing! I could not find fresh figs so I grabbed fig sauce from the cheese section, added balsamic and water to it to create an AMAZING sauce!
Also, I made the polenta in my instant pot (added water, salt and polenta, cooked for 10 minutes on the oatmeal setting) then finished it off with the cheese. This is the only way Ill make polenta from now on. It was soooooooo easy.
This dish was delish!!!!
Hey Nan,
Thanks a bunch for giving the recipe a try, I am so glad it was enjoyed! xTieghan