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“a taste of bliss”




Well this week it finally feels like Fall is here. I have been so ready for fall. Now its time for chicken pot pies, hot chocolate, fall fruits and the smell of all good things coming from the oven.

I love figs. And what goes better with figs then cheese. While I could eat figs and Philosopher for dinner, I don’t think my family would be happy with just that. So I took the fig, Philosopher and a pork tenderloin and made a fall feast.

I cut a pork tenderloin lengthways, so that I could unfold it. Next I took a mallet and pounded it until it was a little thinner but didn’t tear. I seasoned it with some salt, pepper and garlic powder. I grabbed a jar of my homemade balsamic fig jam and spread it across the meat. I crumbled Philosopher over the jam. Finally I rolled it up and tied it with cooking twine. I put it in the oven at 350 and started basting half way through with apple jelly.

Meanwhile, I put some of the fig jam and water in a saucepan and warmed it up. I then took a couple of spoonfuls of hot jam and mixed it with some cornstarch in a small bowl and then mixed it back into the saucepan.  I then spooned it over the sliced pork tenderloin and served it with some sweet potatoes and a green salad.  Dinner is served.  


Denair, California

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