Pork Loin with Fig Chutney

Pork Loin with Fig Chutney

Ingredients:

Chutney:

10 oz. dried Black Mission figs, quartered

4 tbsp unsalted butter

2 cups port wine

1/2 c water

zest of 1/2 lemon

2 dried bay leaves

1 stick cinnamon

1 tbsp sugar

1/4 tsp salt

fresh ground pepper

Pork:

2 pork tenderloins 

4 garlic cloves, minced

1 1/2 tbsp olive oil

1 tsp salt

1/4 tsp pepper

1 medium onion, 3/4" slices

3 medium carrots, peeled, and cut into 1" chunks

2 celery ribs, cut into 1" chunks

Directions:

1. Make the Chutney: Combine the figs, butter, and remaining eight ingredients in a saucepan. Bring to a boil, stirring occasionally, then reduce heat and simmer, partially covered until the liquid is a consistency of a loose jam, about 40 minutes. Discard the bay leaves and cinnamon stick.

2. Roast the Pork: Preheat the oven to 450 ℉. Rub the pork with the garlic, oil, and sprinkle with salt and pepper. Arrange the onions in a rimmed baking sheet, and place the pork on top. Scatter the carrots and celery around meat. Drizzle lightly with oil. Roast, stirring the vegetables 1/2 way through, until the meat registers at 145 ℉ , about 25-30 minutes. Let rest 10 minutes. Serve with warm chutney.