Pork Tenderloin with Fig Chutney
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|Red wine vinegar
|Light brown sugar
||Yellow onion, chopped
||Fresh pear, cored and chopped
||Fresh ginger, rough grate
||Fresh figs, stems removed and cut in half
||Extra virgin olive oil
||Fresh ground black pepper
|1, 1 lb.
||Smithfield Pork Tenderloin
For Fig Chutney:
- In a large saucepan, combine the vinegar, sugar, onion, pear, ginger, orange zest, cinnamon stick, salt and allspice. Bring to a boil over high heat. Reduce heat and simmer until mixture becomes thick and syrupy.
- Add the figs and currants and cook just until the figs begin to fall apart, approximately 30 minutes. Most of the liquid from the figs should be evaporated.
- Remove cinnamon stick and transfer the chutney into a glass bowl to cool.
- Preheat oven to 350° Fahrenheit.
- Whisk together olive oil, fig jam, salt and pepper in a small bowl.
- Remove pork tenderloin from package and rinse clean. Pat dry and place on a clean surface.
- Brush glaze evenly over the pork tenderloin. Line a sheet pan with aluminum foil and spray a light layer of non-stick cooking spray onto the foil. Place the glazed pork tenderloin onto the foil-lined sheet pan and place in the oven.
- Cook pork for approximately 18-20 minutes, or until it reaches an internal temperature of 145° Fahrenheit.
- Remove pork tenderloin from the oven and let rest for 10 minutes. Slice and serve with Fig chutney.
Serving Suggestion: Serve pork tenderloin alongside creamy mashed potatoes