Pork and Spicy Fig Preserve Tacos + Giveaway
My favorite preserves are by Bonne Maman and when they contacted me to develop a recipe I just couldn’t say no. It was an exciting challenge especially when they said I needed to combine fig preserves with pork. That might sound weird to some, but actually I use apricot preserves made by Bonne Maman to glaze my Thanksgiving turkey, so I was excited to experiment.
I was assigned to make a dish with New York Pork Chops. To be completely honest I had never heard of that pork chop. If you have never heard of it either I encourage you to check out the National Pork Board website and get familiar with the new naming system. I’m excited to announce that Bonne Maman is giving a Muy Bueno fan the opportunity to win a variety of Bonne Maman preserves and a gift card from the National Pork Board ($100 total value). Scroll down to enter the giveaway and learn all about #PorkLUV.
My mom is still in town and she helped me with this recipe. We always work great together and this project was fun to collaborate on. We both like spicy jams and so we automatically knew we wanted to add some heat to our recipe. We roasted some jalapeños, diced up some New York Pork Chops (previous name: Top Loin Chops), and got to work.
The end result is a sweet and spicy skillet that is delicious served in warm corn tortillas topped with queso fresco and cilantro. This dish tastes similar to an Asian sweet and sour pork, but with a spicy Mexican kick.
For a complete meal serve these tacos with a side of cilantro lime rice, steamed veggies, and a cerveza. Aye que rico!
Pork and Spicy Fig Preserve Tacos
- Queso fresco, crumbled
- Chopped cilantro
- Heat a skillet and roast jalapeño peppers until blackened all over, about 5 minutes. Flip them over and roast the other sides for an additional 4 to 5 minutes.
- Place roasted peppers in a plastic bag, close the bag and allow the peppers to steam until the skins loosen about 10 minutes.
- After the peppers have steamed, peel skin off and discard skin. Chop jalapeño peppers and reserve.
- Heat oil in a large skillet. Place diced pork and salt in the skillet and cook for about 10 minutes, until meat is cooked.
- Add onion and cook until onion is translucent, about 2 minutes. Add garlic and chopped jalapeño and cook for an additional 2 minutes.
- Add preserves and additional salt to taste. Lower the heat and simmer for 5 minutes until pork has browned and caramelized.
- Heat corn tortillas on a griddle. Place pork mixture in tortillas and serve with queso fresco and cilantro.
12 jars of Bonne Maman ($60 value) and a $40 gift card supplied by the National Pork Board upon reader participation in #PorkLUV application.
- Do you crave a tender Porterhouse pork chop? Can’t wait to get your hands on some finger-licking spare ribs? Does a slice of sizzling bacon make your day? No matter what kind of pork makes your heart happy, the National Pork Board is inspiring Americans from coast to coast to share their #PorkLUV.
- When you share your #PorkLUV, you have a chance to help those in need. Simply visit PorkBeinspired.com/PorkLUV or Pork Be inspired on Facebook to share why you love pork.
- Each share will turn up the heat on the #PorkLUV map – an interactive map that measures how much #PorkLUV there is in each state.
- The state with the most shares* will receive a 30,000-meal fresh pork donation to a food bank in their state.
- Pork is easy to love because it’s so versatile and it pairs with any flavor. From fall-off-the-bone ribs for your next game-day gathering to a simple pork stew for an easy weeknight meal, check out these new recipes to add to your list of favorites:
- Slow-Cooker Root Beer Ribs featuring St. Louis-style spare ribs
- Honey-Ginger Pork with Carrots and Apples featuring lean pork tenderloin
- Chipotle Pork and Pepper Stew featuring the savory New York pork roast
- Pork Chop and Waffle Sandwiches with Maple Gravy featuring the protein-packed Porterhouse pork chop
- PorkbeInspired.com is every pork fan’s go-to choice for thousands of juicy, tender and flavorful pork recipes. The National Pork Board recommends that you cook loin roasts, chops and tenderloin like you would a steak – until a digital thermometer reads an internal temperature between 145°F (medium rare), followed by a three-minute rest and 160°F (medium).
- Remember to look for new pork cut names at the meat case before you cook – like New York, Ribeye and Sirloin pork chops and roasts and Porterhouse pork chop.
- Did you know that pork tenderloin is included in the American Heart Association’s guidelines as part of an overall sensible eating pattern? It meets the U.S. Department of Agriculture (USDA) guidelines for “extra lean” (less than 5 g fat, 2 g saturated fat and 95 mg cholesterol per serving), while six other pork cuts meet USDA’s guidelines for “lean” (i.e., less than 10 g fat, 4.5 g saturated fat and 95 mg cholesterol per serving). Look for the Heart-Check stamp on the package in-store.
Written by Yvette / Photos by Yvette
Disclosure: Bonne Maman and The National Pork Board are providing the winner with this giveaway. I was compensated for this post. All opinions shared about this product are my own.