- In a large sauté pan over medium high heat; add the bacon and cook until almost crispy (approximately 8 minutes). Drain fat and set bacon aside.
- In the same pan over medium heat, add 2 tablespoons of bacon fat, onions and garlic. Cook until onions are translucent. Add the mustard, fig jam and fresh ground pepper.
- Lastly add the bacon and stir until combined and mixture begins to bubble. Remove from heat and place in small serving bowl. Serve with pork tenderloin, a charcuterie board, or breakfast.
Recipe created by Hatfield’s executive chef, Chef Jen