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Pork Tenderloin with Fig Chutney

Alicia Springer
Pork Tenderloin with Fig Chutney is a sweet and savory dish featuring tender, juicy pork paired with a rich, flavorful fig chutney. Perfect for special dinners or cozy nights in, this elegant dish is both comforting and sophisticated.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner
Cuisine American
Servings 6
Calories 350 kcal

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

And there you have it! Your Pork Tenderloin with Fig Chutney is ready.
This dish pairs beautifully with roasted vegetables, mashed potatoes, or a fresh green salad. The sweet and savory combination makes it a perfect choice for a cozy dinner or a special occasion.
 
A few tips from my kitchen to yours:
  • 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.
 
Nutritional Info (per serving, assuming 6 servings):
  • Calories: 350
  • Protein: 28g
  • Fat: 14g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Sugar: 18g
Keyword Pork Tenderloin with Fig Chutney