Grilled flatbread gets a sweet-savory topping of juicy pork tenderloin, caramelized fresh figs, creamy burrata, and peppery arugula. A balsamic hot-honey drizzle brings sweetness, acidity, and gentle heat to this Italian-American-inspired dinner.
Estimated nutrition
Per serving
Based on 4 servings
- Calories
- 720 kcal
- Protein
- 35 g
- Carbs
- 78 g
- Fat
- 31 g
- Fiber
- 5 g
Actual values can vary with brands, amounts, and preparation.
How this was estimated
Data sources: Entered by the SpiceGuyBot team
Ingredients
Loading serving controls…Flatbread & Pork
- 1 lb (450 g) prepared pizza dough, divided into 2 portions
- 12 oz (340 g) pork tenderloin, cut crosswise into ½-inch medallions
- 2 tbsp olive oil, divided
- ½ tsp kosher salt, divided
- ½ tsp black pepper, divided
- 1 small garlic clove, finely grated
Toppings
- 8 fresh figs, quartered
- 8 oz (225 g) burrata cheese, drained and torn
- 3 oz (85 g) arugula
Hot Honey
- 3 tbsp honey
- ½ tsp red pepper flakes
- 1 tbsp balsamic vinegar
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Calabrian Chili — Adds a distinctly Italian-style spicy kick.
- Rosemary — Adds a savory herbal note to the pork.
Instructions
- 1
Heat a grill or grill pan to medium-high heat. In a small bowl, stir together the honey, red pepper flakes, and balsamic vinegar. Set aside.
- 2
Toss the pork medallions with 1 tbsp olive oil, ¼ tsp kosher salt, ¼ tsp black pepper, and the grated garlic.
- 3
Grill the pork for about 2–3 minutes per side, or until lightly charred and the thickest pieces reach 145°F (63°C). Transfer to a plate and rest for 5 minutes.
- 4
Brush the quartered figs with 1 tsp olive oil. Grill cut-side down for 1–2 minutes, just until lightly caramelized. Transfer to a plate.
- 5
Stretch each pizza dough portion into a thin rustic oval. Brush both with the remaining 2 tsp olive oil and season evenly with the remaining ¼ tsp salt and ¼ tsp black pepper.
- 6
Grill the dough for 2–3 minutes, until the underside is firm and lightly charred. Flip and grill for another 2–3 minutes, until cooked through with crisp edges.
- 7
1. Divide the burrata, grilled figs, pork, and arugula between the two flatbreads. Drizzle evenly with the hot honey mixture. Cut each flatbread into pieces and serve immediately.
Want something similar?
Generate another pork dinner from your profile, goals, allergies and equipment.