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1
In a medium saucepan, combine figs, wine, 1 sprig thyme, peppercorns and honey.
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2
Bring to a boil, reduce the heat to low and simmer gently until softened (8 to 10 minutes).
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3
Transfer the figs to a small bowl and cool.
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4
Reserve the liquid in the pan.
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5
Slice the figs into quarters.
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6
Add 1/2 cup vinegar, brown sugar, cinnamon stick and pinch of salt to the liquid.
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7
Simmer until it is thickened and syrupy, 15 to 20 minutes, being careful not to scorch the sauce.
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8
Remove from heat and stir in remaining vinegar, allow to cool slightly.
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9
Pour reduction into squeeze bottle.
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10
Cut the tenderloin crosswise into 1/2-inch thick slices.
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11
Flatten each slice into an oval and slice each oval into 2 strips.
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12
Season the strips with salt and pepper - there should be about 40 slices.
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13
Heat the oven to broil with the rack in the center.
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14
Place a fig quarter, cut side down, on a slice of pork.
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15
Lift up each end of the pork slice around the fig and place seam-side down on sheet pan.
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16
Brush with glaze and broil until cooked (3 minutes).
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17
To serve, skewer with a toothpick and brush the rolls with remaining glaze.
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18
Serve warm.
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19
A viewer, who may not be a professional cook, provided this recipe.
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20
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
