"This is a wonderful dish for lamb lovers. It even reheats well. I've made it at least 5 times and it is always fantastic. No need to have fresh figs, use dried, pour boiling water over to rehydrate a bit before cooking. For the lamb, I use a few more cloves of garlic, more mustard and a bit more Parmesan but other than that, I follow the recipe and it works well. Serve it with garlic mashed potatoes, a spinach/strawberry/walnut salad and a glass of Veuve Clicquot for a heavenly Valentines Day!

"This is fantastic. I did two things I did different- First, I made small slits in the pork and stuffing in cloves of garlic before marinading- Second, I strained the marinade after removing the pork for browning, I pressed the marinaded herbs and more minced herbs onto the browned tenderloin to "encrust" it a bit more. I've made it twice with pan fried fingerling potatoes and asparagus with hollandaise sauce. Perfectly divine.