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Pan-Grilled Fig and Peppers Pork Galettes
Dinner is looking good with these Pan-Grilled Fig and Peppers Pork Galettes. The combination of fig spread, mustard, peppers, onions, hummus and pork are perfection. Top with queso fresco and some cilantro and it's heavenly.
Course Main Dish
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Dish
Prep Time 20 minutes
Cook Time 30 minutes
  1. Combine fig spread and mustard and set aside.
  2. Season pork tenderloin with salt and pepper evenly.
  3. Spread fig mixture over the pork tenderloin and let it rest for 2 to 4 hours in the refrigerator.
  4. Remove from the refrigerator about 30 minutes before grilling the meat.
  5. Add pork to the grill pan, cook for 15 minutes or until a thermometer registers 145 degrees.
  6. Let stand for 5 minutes before cutting into it.
  7. In the meantime, mix peppers and onions, olive oil and salt and pepper (to taste) on a skillet at medium heat and cook for about 10 minutes or until tender.
  8. Heat the oven to 350 degrees.
  9. Roll out the pastry on a floured surface.
  10. Cut into 6 equal squares.
  11. Transfer to a baking sheet with parchment paper.
  12. Take a dull knife and score a little 1/4 inch frame around each square of pastry. Tip: don't cut all the way through.
  13. Prick the inside of the squares all over with the tines of a fork.
  14. Cover with a towel and refrigerate for 30 minutes.
  15. Remove the pastry from the fridge and brush all over with a beaten egg.
  16. Spread the inside of each square with a teaspoon of hummus.
  17. Top with some of the veggie mixture, spread it out evenly, leaving the borders free.
  18. Place a couple slices of pork over the veggie mixture.
  19. Bake for 10 to 15 minutes until puff pastry is a golden brown color.
  20. Top with crumb queso fresco, a drizzle of fig preserve and a sprinkle of cilantro.
  21. Serve and enjoy!
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Making memories around the kitchen table and capturing them with my camera is where you’ll find me. Unless I’m boarding a plane or on a road trip somewhere with my girls.