2007 BCS Champions

2007 BCS
National Champions

2003 BCS National Champions

2003 BCS
National Champions

1958 National Champions

National Champions

NCAA Baseball Championships:



DandyDon is proud to recognize David Toms as a great ambassador of the Tiger Nation.

Garlic-stuffed, Fig-glazed Pork Tenderloin

Bread Pudding with Praline SauceThe Finished Product

The Tenderloin:

Remove all "silver skin" from the pork tenderloin. With the point of a sharp knife, make several shallow slits on one side of the pork (about 12-15 slits, evenly spaced) and insert a piece of chopped garlic into each.

The Marinade:

1/2 cup fig preserves
2 tablespoons Creole or Dijon mustard
2 teaspoons olive or vegetable oil
1/2 teaspoon fresh rosemary, chopped finely, or 1/4 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon pepper

Mix all ingredients in a shallow dish. Add the pork tenderloin and turn to coat. Cover dish and refrigerate it for at least one hour but no longer than eight hours.


The Cooking Process:


Remove tenderloin from marinade and reserve the remaining marinade in the dish.

Season the tenderloin on all sides with a little more salt and a generous amount of cracked black pepper.

If you have a rotisserie on your grill, then this is easy peasy. Just slide the tenderloin onto the skewer and let that sucker turn over medium heat until it reaches your desired temperature, basting with the glaze periodically. (If your tenderloin comes in two halves, you'll have to tie the two pieces to the skewer with some butcher string.)

If you don't have a rotisserie, no problem. Just sear the tenderloin on all sides over direct heat, then brush on some glaze and finish cooking it over indirect heat.

Cook until an instant-read thermometer tells you it reaches your desired doneness. Cook until 145°F for medium-rare, 160°F for medium (my preference), or 165°F for medium-well. You might want to baste it with a little of your reserved marinade midway through. When done, remove from heat and let rest for 5-6 minutes before serving.

As the pork is cooking, pour your remaining marinade in a saucepan along with a 1/4 cup of water or chicken stock and bring it to a boil for a couple of minutes to make a sauce.




Serve by slicing the pork tenderloin into medallions and spooning a bit of sauce over each piece.

Goes great with our Simple New Potatoes in White Gravy and a simple salad.

Tonnere mes chiens c’est bon!



Hope you enjoy!

Scott Long






This web site is not officially affiliated with Louisiana State University. Opinions expressed herein are the property of Donald Long, Scott Long and friends, not Louisiana State University.