Pork Tenderloin with Fig Chutney
Recipe from Smithfield

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

Pork Tenderloin with Fig Chutney

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  • 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 
    tablespoons fresh ginger, rough grate
  • 1   tablespoon 
    tablespoon orange zest
  • 1   
    cinnamon stick
  • 1   teaspoon 
  • 1/8  tablespoon 
    ground allspice
  • 1   pound 
    fresh figs, firm, stems removed and roughly chopped
  • 1/2  cup 
    golden raisins
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 nonstick cooking spray.
Cook for 18-20 minutes until the pork is done (an internal temperature of 155 degrees F). Allow tenderloin to rest for 10 minutes. Slice and serve with Fig chutney.
Serving Suggestions

Serve alongside creamy mashed potatoes or grits.
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