准备

做釉

• 用中低温加热10英寸煎锅中的油。加入葱并煮熟，经常搅拌，直到变软约2分钟。从热量上取下煎锅，加入无花果和端口，搅拌均匀，然后刮擦煎锅的底部以脱落。将热量调低到低点，将煎锅返回到热量，盖上锅中，直到无花果非常柔软，大约5分钟。
• Transfer to a medium bowl. Add the honey, balsamic vinegar, rosemary, cloves, and a pinch each of salt and pepper, stirring to combine. Let the mixture sit for 1 hour.
• Purée in a blender or food processor until smooth, adding up to 1-1/2 cups water to loosen to a thick sauce consistency.

Make the pork

• 浸泡18牙签water.
• 加热1汤匙。用中火在12英寸的煎锅中燃油。加入培根并煮熟，经常搅拌，直到酥脆，大约6分钟。加入洋葱并煮熟，偶尔搅拌，直到变成褐色约5分钟。加入山核桃和大蒜，经常搅拌，直到大蒜变香约1分钟；从火上移开。让冷却至室温，然后将其折叠成山羊奶酪，欧芹，鸡蛋和皮。搁置。
• 蝴蝶是通过纵向延伸到足够远的每一个脊肉，以至于可以像书一样打开，几乎平坦。一次与一件片一起工作，用保鲜膜覆盖猪肉，并用肉槌盖上肉，从中间开始工作，直到约1/2英寸厚（约12×7英寸的矩形）。
• With the long sides facing you, divide the pecan mixture among the tenderloins, spreading it over the bottom half of each. Starting with the bottom side, tightly roll up each tenderloin and secure the seams with the toothpicks.
• Prepare a medium (350°F to 375°F) grill fire for direct grilling. Clean and oil the grill grate. (Alternatively, position a rack in the center of the oven and heat the oven to 350°F.)
• 用橄榄油刷脊肉，然后用盐和胡椒粉调味。烧烤，每隔几分钟转动一次，直到插入每个里脊肉中心的即时阅读温度计为140°F，15至20分钟。
• (If roasting, heat 2 Tbs. oil in a flameproof roasting pan over medium-high heat on 2 burners until shimmering hot. Sear the tenderloins on 2 sides until browned, about 2 minutes per side. Transfer the pan to the oven and roast to 140°F, 10 to 15 minutes.)
• About 5 minutes before the pork is done, transfer 1 cup of the fig glaze to a gravy boat; set aside. Using the remaining 1 cup glaze, begin basting the pork every minute or so until it’s done cooking.
• Transfer to a cutting board and let rest for 10 minutes. Slice and serve the pork with the reserved fig glaze.

Make Ahead Tips

釉料可以提前2天，并冷藏，覆盖。

The rolled, stuffed pork tenderloins can be refrigerated, covered, for up to 4 hours before cooking.