Reviews (1) Add Rating & Review 18 Ratings 5 star values: 6 4 star values: 5 3 star values: 7 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 08/14/2010 The basic "pork loin on a bed of onions" portion of this recipe can be modified to suit many many dinners. The onion flavour on the pork is spectacular. I make extra and use the leftover pork loin chopped up the next day mixed with fried rice and sauteed vegetables.
Back to Roasted Pork Tenderloin with Fig Chutney All Reviews for Roasted Pork Tenderloin with Fig Chutney - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Roasted Pork Tenderloin with Fig Chutney Credit: James Merrell Recipe Summary Servings: 6
Ingredients For the Chutney 5 ounces dried Black Mission figs, quartered (3/4 cup) 5 ounces dried Calimyrna figs, quartered (3/4 cup) 4 tablespoons unsalted butter 2 cups ruby or tawny port 1/2 cup water 2 strips lemon zest 2 dried bay leaves 1 cinnamon stick 1 tablespoon sugar 1/4 teaspoon coarse salt Freshly ground pepper, to taste For the Pork 2 pork tenderloins (1 1/2 pounds total) 4 garlic cloves, lightly crushed Extra-virgin olive oil, for drizzling 1 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 1 medium onion, sliced 3/4 inch thick 1 bunch small carrots (about 3/4 pound), stems trimmed to 1/2 inch, halved lengthwise
Cook’s Notes An entree of roasted pork, carrots, and onions can be made in advance or right before the meal; it can also be served hot, cold, or at room temperature.
Gallery Roasted Pork Tenderloin with Fig Chutney Credit: James Merrell
Recipe Summary Servings: 6
Gallery
Roasted Pork Tenderloin with Fig Chutney Credit: James Merrell
Roasted Pork Tenderloin with Fig Chutney
Credit: James Merrell
Roasted Pork Tenderloin with Fig Chutney
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
5 ounces dried Black Mission figs, quartered (3/4 cup) 5 ounces dried Calimyrna figs, quartered (3/4 cup) 4 tablespoons unsalted butter 2 cups ruby or tawny port 1/2 cup water 2 strips lemon zest 2 dried bay leaves 1 cinnamon stick 1 tablespoon sugar 1/4 teaspoon coarse salt Freshly ground pepper, to taste
2 pork tenderloins (1 1/2 pounds total) 4 garlic cloves, lightly crushed Extra-virgin olive oil, for drizzling 1 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 1 medium onion, sliced 3/4 inch thick 1 bunch small carrots (about 3/4 pound), stems trimmed to 1/2 inch, halved lengthwise
Directions
Make the chutney: Combine figs, butter, port, water, lemon zest, bay leaves, cinnamon, sugar, salt, and pepper in a saucepan. Bring to a boil, then reduce heat and simmer, partially covered, until liquid is the consistency of a loose jam, about 40 minutes. Discard bay leaves and cinnamon stick, or reserve for garnish. (Chutney can be refrigerated in an airtight container for up to a week; bring to room temperature, or reheat in a pan over low heat, adding water as needed.)
Roast the pork: Preheat oven to 450 degrees. Rub pork with garlic and oil, and sprinkle with salt and pepper. Arrange onion on a rimmed baking sheet, and place pork on top. Scatter carrots and garlic around meat. Drizzle lightly with oil.
Roast, stirring vegetables halfway through, until a meat thermometer inserted into thickest part of pork registers 145 degrees for medium, 20 to 25 minutes. Let rest for 10 minutes. Slice pork, and serve warm or at room temperature with roasted vegetables and chutney. Unsliced pork and vegetables can be refrigerated in an airtight container overnight; slice, and serve chilled.
Cook’s Notes An entree of roasted pork, carrots, and onions can be made in advance or right before the meal; it can also be served hot, cold, or at room temperature.
Cook’s Notes
An entree of roasted pork, carrots, and onions can be made in advance or right before the meal; it can also be served hot, cold, or at room temperature.
Reviews (1)
Add Rating & Review 18 Ratings 5 star values: 6 4 star values: 5 3 star values: 7 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 08/14/2010 The basic "pork loin on a bed of onions" portion of this recipe can be modified to suit many many dinners. The onion flavour on the pork is spectacular. I make extra and use the leftover pork loin chopped up the next day mixed with fried rice and sauteed vegetables.
Reviews (1)
Add Rating & Review 18 Ratings 5 star values: 6 4 star values: 5 3 star values: 7 2 star values: 0 1 star values: 0
Add Rating & Review
18 Ratings 5 star values: 6 4 star values: 5 3 star values: 7 2 star values: 0 1 star values: 0
18 Ratings 5 star values: 6 4 star values: 5 3 star values: 7 2 star values: 0 1 star values: 0
18 Ratings 5 star values: 6 4 star values: 5 3 star values: 7 2 star values: 0 1 star values: 0
5 star values: 6 4 star values: 5 3 star values: 7 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 08/14/2010 The basic "pork loin on a bed of onions" portion of this recipe can be modified to suit many many dinners. The onion flavour on the pork is spectacular. I make extra and use the leftover pork loin chopped up the next day mixed with fried rice and sauteed vegetables.Martha Stewart Member
Rating: Unrated 08/14/2010
The basic “pork loin on a bed of onions” portion of this recipe can be modified to suit many many dinners. The onion flavour on the pork is spectacular. I make extra and use the leftover pork loin chopped up the next day mixed with fried rice and sauteed vegetables.
Rating: Unrated
All Reviews for Roasted Pork Tenderloin with Fig Chutney
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Pork Tenderloin with Fig Chutney
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
