Roasted Pork Tenderloin with Dried Fig and Port Chutney
Published February 1, 2013 | Written by The Healthline Editorial Team
A sweet dried fig and port chutney compliments this easy to make pork recipe perfectly.
|Serving size:||3 ounces of pork; 1/4 cup of chutney|
|Calories per serving:||476|
|Total Fat 16.3g||25%|
- 1 cup port
- 1/2 cup freshly squeezed orange juice
- 1/3 cup sugar
- 1 cup dried mission figs, stems removed and chopped
- 1/2 cup dried cherries
- 1 Tbsp. orange zest
- 1/4 tsp. freshly ground black pepper
- 1/2 cup chopped toasted walnuts
- 2 (1 lb.) pork tenderloins
- 2 Tbsp. brown sugar
- 1 Tbsp. olive oil
- 3/4 tsp. dried mustard
- 1/2 tsp. salt
- 1/4 tsp. pepper
Step by Step:
- Simmer port, orange juice, and sugar in a 2-quart saucepan over medium heat for 8 to 10 minutes, or until slightly thickened, stirring often. Stir in figs, cherries, orange zest and black pepper. Simmer over low heat 15 minutes, or until figs are soft. Let cool 1 hour and stir in walnuts. Cover and refrigerate up to 3 days, if desired.
- Preheat oven to 425°.
- Place pork tenderloins on a lightly greased rack fitted over an aluminum foil lined baking sheet. Stir together brown sugar and next 4 ingredients; rub evenly over pork.
- Bake pork for 15 to 18 minutes, or until desired degree of doneness. Let stand 10 minutes. Slice thin and serve with chutney.