Pork Tenderloin with Fig Chutney

This fig chutney is a wonderful dish with any pork dish and it makes a wonderful holiday main course.

Serves: 4
Cook Time: 50 Minutes

Ingredients

• 1 Smithfield Pork Tenderloin
• 1 tablespoon olive oil
• 2 tablespoons fig jam
• Salt and pepper
• For Fig Chutney:
• 2 cups red wine vinegar
• 1/4 pound light brown sugar
• 1/2 Vidalia onion, chopped
• 1 fresh pear, firm and chopped
• 2 tablespoons fresh ginger, rough grate
• 1 tablespoon orange zest
• 1 cinnamon stick
• 1 teaspoon salt
• 1/8 teaspoon ground allspice
• 1 pound fresh figs, firm, stems removed and roughly chopped
• 1/2 cup golden raisins

Steps

In a large saucepan over high heat, combine the vinegar, sugar, onion, pear, ginger, lemon zest, cinnamon stick, salt and allspice. Bring to a boil. Reduce heat and simmer until mixture has thickened to form a thick syrup. Add the figs and raisins and cook just until the figs are beginning to fall apart - about 30 minutes. Note: most of the liquid given off by the figs should be evaporated.

Remove cinnamon stick and put the chutney in a glass bowl to cool. While chutney is cooling to room temperature, preheat oven to 350 degrees F. Whisk together olive oil, fig jam, salt and pepper in a small bowl. Rub mixture over tenderloin and place on a sheet tray that has been lined with foil and sprayed with a non-stick cooking spray. Cook for 18-20 minutes until the pork is done (an internal temperature of 145 degrees F). Allow tenderloin to rest for 10 minutes. Slice and serve with Fig chutney.

Serving Suggestions

Serve alongside creamy mashed potatoes or grits

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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