Roasted Pork Tenderloin with Dried Fig and Port Chutney

Roasted Pork Tenderloin

Published February 1, 2013 | Written by

Published by: Healthline Exclusive

Servings: 8
Total Time: 60 min

Prep Time: 20 min | Cook Time: 30 min


A sweet dried fig and port chutney compliments this easy to make pork recipe perfectly.

Nutrition Facts
Serving size: 3 ounces of pork; 1/4 cup of chutney
Calories per serving: 476
Total Fat 16.3g 25%
Cholesterol 90mg 30%
Sodium 216mg 9%


  • 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:

  1. 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.
  2. Preheat oven to 425°.
  3. 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.
  4. Bake pork for 15 to 18 minutes, or until desired degree of doneness. Let stand 10 minutes. Slice thin and serve with chutney.