Pork With California Pinot-Infused Fig Chutney

Name: Pork With California Pinot-Infused Fig Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fig, chopped dried (California); 1 cup pinot noir wine; ⅓ cup white wine vinegar; 2 tablespoons pure maple syrup; 2 cinnamon sticks; ½ cup boiling water; 2 tablespoons kosher salt; 1 ½ cups red wine; 1 ½ cups water; ½ cup pure maple syrup; ½ cup rosemary, fresh; 1 teaspoon pepper, coarse; 4 fresh garlic cloves, smashed; 1 12 lbs pork tenderloin

Servings: persons

1 cup fig, chopped dried (California)
1 cup pinot noir wine
⅓ cup white wine vinegar
2 tablespoons pure maple syrup
2 cinnamon sticks
½ cup boiling water
2 tablespoons kosher salt
1 ½ cups red wine
1 ½ cups water
½ cup pure maple syrup
½ cup rosemary, fresh
1 teaspoon pepper, coarse
4 fresh garlic cloves, smashed
1 12 lbs pork tenderloin

1
To make the chutney: Stir ingredients together in small saucepan.
2
Heat to boil; reduce heat and simmer, covered, for 40 minutes.
3
Uncover; increase heat slightly and cook 10 minutes more or until liquid has evaporated.
4
Remove cinnamon sticks.
5
(May be prepared several days ahead and stored in refrigerator.
6
).
7
For brine, combine boiling water and salt in mixing bowl and stir to dissolve; cool.
8
Arrange a food-grade gallon-size resealable plastic bag in a large bowl to keep it upright and pour in salt water, remaining brine ingredients, and pork; seal well.
9
Chill in the refrigerator for 48 hours, turning occasionally.
10
To cook, remove pork from brine, discard the brine, drain and rinse thoroughly; pat dry.
11
Cook on a well-oiled grill over medium-high heat for about 40 minutes, turning occasionally, until pork is cooked to the desired doneness.
12
Slice; serve with warm chutney and sprinkle with chopped fresh rosemary.

739

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup fig, chopped dried (California), 1 cup pinot noir wine, ⅓ cup white wine vinegar, 2 tablespoons pure maple syrup, and more.

Yes, Pork With California Pinot-Infused Fig Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!