Roast Pork Tenderloin With Fig Chutney Recipe

Name: Roast Pork Tenderloin With Fig Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 oz dried Black Mission figs, quartered; 5 oz. dried Calimyrna figs, quartered; 4 T unsalted butter; 2 c. ruby or tawny port; 1/2 c. water; 2 strips lemon zest; 1 cinnamon stick; 1 T sugar; 1/4 t coarse salt; Ground pepper to taste; 2 pork tenderloins (1 1/2 lb.); 4 lightly crushed garlic cloves; 1 t coarse salt; 1/4 t pepper; 1 med. onion sliced 3/4 inch thick; 3/4 lbs. carrots trimmed and halved

Servings: persons

5 oz dried Black Mission figs, quartered
5 oz. dried Calimyrna figs, quartered
4 T unsalted butter
2 c. ruby or tawny port
1/2 c. water
2 strips lemon zest
1 cinnamon stick
1 T sugar
1/4 t coarse salt
Ground pepper to taste
2 pork tenderloins (1 1/2 lb.)
4 lightly crushed garlic cloves
1 t coarse salt
1/4 t pepper
1 med. onion sliced 3/4 inch thick
3/4 lbs. carrots trimmed and halved

1
1) Make chutney: Combine all ingredients through pepper in a saucepan. Bring to boil, reduce heat, and simmer partially covered until loose, about 40 min.
2
2) Discard bay leaf and cinnamon stick. Can refrigerate covered up to 1 week; bring to room temp or reheat over low.
3
3) Preheat oven to 450.
4
4) Rub pork with garlic and oil, sprinkle on salt and paper.
5
5) Arrange onion on rimmed sheet, place pork on top. Scatter carrots and garlic around. Drizzle with oil.
6
6) Roast, stirring vegetables halfway through, 20-25 min.
7
7) Let rest 10 min., slice and serve warm or at room temp.
8
8) Can serve unsliced pork and vegetables chilled the next day.

1197

kcal

Calories

Fat

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 16 ingredients. The key ingredients include: 5 oz dried Black Mission figs, quartered, 5 oz. dried Calimyrna figs, quartered, 4 T unsalted butter, 2 c. ruby or tawny port, and more.

Yes, Roast Pork Tenderloin With 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.

Roast Pork Tenderloin With Fig Chutney

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