Pork With California Pinot-Infused Fig Chutney Recipe

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.

No additional tips available.

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

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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.

Pork With California Pinot-Infused Fig Chutney

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