Bosc Pear and Mission Fig Stuffed Pork Tenderloin with Roasted Baby Fingerling Potatoes and Bacon Sherry Vinaigrette

Pork, Potatoes

Yields: 4 servings


1 20-ounce pork tenderloin
2 bosc pears
1 1/2 C diced dried mission figs
2 lbs baby fingerling potatoes
1 head of radicchio
1/2 C uncooked bacon batons
1/2 C minced red onion
1 T minced garlic
3 T sherry wine vinegar
1/2 C chicken stock
juice of half a lemon
1 T brown sugar
2 T butter
2 t sugar
2 T canola oil
4 T julienne fresh sage
5 sprigs of fresh thyme leaves
1/2 C olive oil
to taste salt and pepper


• Toss potatoes with 3 tablespoons of olive oil, thyme leaves and season with salt and pepper.
• Roast in 350-degree oven for 30 minutes or until potatoes are golden and crispy.

1040 N. Second Street, Philadelphia, PA, 19123