Pork Tenderloin with Fig Chutney

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Story Published: Nov 3, 2005 at 10:00 PM PDT

Story Updated: Mar 31, 2008 at 12:59 PM PDT

By Todd Johnson

Ingredients

Pork Tenderloin with Fig Chutney - 11/4/2005

1 14 oz. package dried figs 2/3 cup white wine vinegar
1/4 cup apple cider vinegar 3 Tbl. white balasmic vinegar
1/4 cup brown sugar 1 Tbl. chopped ginger
Pinch of salt & pepper 3 Tbl. Karo light syrup
1/4 small diced red onion 1 lb. pork tenderloin
2 Tbl. honey 1/4 cup chicken stock or broth
2 Tbl. diced Granny Smith apple

Directions

Rehydrate the dried figs by covering them with water in a saucepan and bringing them to a slow simmer. The figs will be soft and appear plump.

Combine the white wine vinegar, apple cider vinegar and white balsamic vinegar in a heavy bottomed sauce pot. Add the brown sugar and simmer until it dissolves.

Add the ginger, salt, pepper, Karo syrup and red onions. Chop the figs and add them last. Simmer 30-45 minutes. The mixture will have the consistency of jam. This recipe makes more chutney than you will need for the pork dish. Refrigerate the rest for up to 2 weeks.

To cook the pork, first sear it in an oven-safe saute pan over high heat. Once each side is brown on the outside, deglaze the pork with honey.

Finish cooking in a 375 degree oven for 8 minutes. The pork should be medium rare to medium and a little pink on the inside. Don't worry, the pork will continue to cook for a few minutes after you remove it from the oven.

Take the pork out of the pan. Add the chicken stock, followed by 1 Tbl. of fig chutney and the Granny Smith apple. Cook just for 1-2 minutes until the apple softens a little.

Slice the pork and top with the fig chutney-apple mixture. Serves 2.

Recipe from Celestino Jimenez, Union Square Grill

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