Pork Tenderloin with Fig Chutney
- 1 cup red wine vinegar
- 1/8 cup light brown sugar
- 1/2 cup yellow onion, peeled, chopped
- 1 ea. pear, cored, chopped
- 1 Tbsp. ginger root, pealed, grated
- 1/2 Tbsp. orange zest
- 1 ea. cinnamon stick
- 3/4 tsp. sea salt
- A pinch ground allspice
- 1/2 lb. figs, stems removed, cut in half
- 1/4 cup dried currants
- 1/2 Tbsp. extra virgin olive oil
- 1 Tbsp. fig jam
- To taste black pepper, coarse ground
- 1 lb. Whole Tenderloin, 8/2 Pieces
For Fig Chutney:
- In a large saucepan, combine the vinegar, sugar, onion, pear, ginger, orange zest, cinnamon stick, salt, and allspice. Bring to a boil over high heat. Reduce heat and simmer until mixture becomes thick and syrupy.
- Add the figs and currants then cook just until the figs begin to fall apart, approximately 30 minutes. Most of the liquid from the figs should be evaporated.
- Remove cinnamon stick and transfer the chutney into a glass bowl to cool.
For Pork Tenderloin:
- Preheat oven to 350°F.
- Whisk together olive oil, 1 tablespoon of fig chutney, salt, and pepper in a small bowl.
- Remove pork tenderloin from package and rinse clean. Pat dry and place on a clean surface.
- Brush glaze evenly over the pork tenderloin. Line a sheet pan with aluminum foil and spray a light layer of non-stick cooking spray onto the foil. Place the glazed pork tenderloin onto the foil-lined sheet pan and place in the oven.
- Cook pork for approximately 18-20 minutes, or until it reaches an internal temperature of 145°F.
- Remove pork tenderloin from the oven and let rest for 10 minutes. Slice and serve with fig chutney.
Serving Suggestion: Serve pork tenderloin alongside creamy mashed potatoes
Prep Time: 15 min.
Cook Time: 30 min.
To order, contact your Smithfield Culinary sales representative, call 888-326-7526 or contact us for more information.