Figs and pork
Before I forget, I want to record an amazing combination of things that just “happened” in the kitchen of some dear friends I’m visiting. Fresh figs, blossomed, leftover pork tenderloin slices (just heated through in chicken stock), both drizzled with a balsamic glaze, and sprinkled with freshly grated nutmeg. Yummy! The glaze was the perfect bridge between the sweet, yet meaty figs and the savory pork. Served as part of a pinot noir tasting.
