Today, I’m excited to bring you a recipe that perfectly balances sweet and savory flavors: Pork Tenderloin with Fig Chutney. This dish features tender, juicy pork tenderloin paired with a rich and flavorful fig chutney, creating a delightful harmony of tastes. It’s an elegant dish that’s perfect for a special dinner or a cozy night in.
The inspiration for this recipe comes from the classic pairing of pork with fruit, which enhances the natural sweetness of the meat. The fig chutney, with its deep, rich flavors, adds a touch of elegance to the dish, making it both comforting and sophisticated.
Ready to create this delicious combination? Let’s gather our ingredients and get started!
Pork Tenderloin with Fig Chutney
Ingredients
Pork Tenderloin
- 2 pork tenderloins about 1 lb each
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- Salt and black pepper to taste
Fig Chutney
- 1 cup dried figs chopped
- 1/2 cup onion finely chopped
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/4 cup water
- 1 tbsp fresh ginger grated
- 1 tsp mustard seeds
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- Salt and black pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Season the Pork: In a small bowl, mix the garlic powder, onion powder, dried thyme, salt, and black pepper. Rub the pork tenderloins with olive oil, then coat them evenly with the spice mixture.
- Sear the Pork: Heat a large ovenproof skillet over medium-high heat. Add the pork tenderloins and sear on all sides until browned, about 5 minutes.
- Roast the Pork: Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Remove the pork from the oven and let it rest for 5 minutes before slicing.
- Make the Fig Chutney: While the pork is roasting, prepare the chutney. In a medium saucepan, combine the chopped dried figs, chopped onion, apple cider vinegar, brown sugar, water, grated ginger, mustard seeds, ground cinnamon, and ground cloves. Bring to a simmer over medium heat, stirring occasionally. Reduce the heat to low and cook for 15-20 minutes, or until the chutney has thickened and the flavors have melded together. Season with salt and black pepper to taste.
- Serve and Garnish: Slice the pork tenderloin and arrange on a serving platter. Spoon the fig chutney over the top or serve it on the side. Garnish with fresh thyme.
Notes
- Make the fig chutney ahead of time; it tastes even better the next day after the flavors have had more time to meld.
- If you prefer, substitute the dried figs with dried apricots or dates for a different flavor profile.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Calories: 350
- Protein: 28g
- Fat: 14g
- Carbohydrates: 25g
- Fiber: 4g
- Sugar: 18g
Wrapping It Up:
So, there you have it – Pork Tenderloin with Fig Chutney, a sweet and savory delight that’s sure to impress. I hope you enjoy this recipe as much as I do. It’s a wonderful way to elevate a simple pork tenderloin into a gourmet meal with minimal effort. If you have any questions or need adjustments for dietary needs, don’t hesitate to reach out. I love hearing from you all and helping you create delicious memories in your kitchen.
