Ingredients
5 oz. dried Black Mission figs
5 oz. dried Calimyrna figs
4 tbsp. unsalted butter
2 c. ruby or tawny port
1/2 c. water
2 strip lemon zest
2 dried bay leaves
1 stick cinnamon
1 tbsp. sugar
1/4 tsp. Coarse salt
Freshly ground pepper
2 pork tenderloins
4 clove garlic
extra-virgin olive oil
1 tsp. Coarse salt
1/4 tsp. Freshly ground pepper
1 medium onion
1 bunch small carrots
Preparation
Step 1Make the chutney: Combine figs, butter, port, water, lemon zest, bay leaves, cinnamon, sugar, salt, and pepper in a saucepan. Bring to a boil, then reduce heat and simmer, partially covered, until liquid is the consistency of a loose jam, about 40 minutes. Discard bay leaves and cinnamon stick, or reserve for garnish. (Chutney can be refrigerated in an airtight container for up to a week; bring to room temperature, or reheat in a pan over low heat, adding water as needed.)Step 2Roast the pork: Preheat oven to 450 degrees. Rub pork with garlic and oil, and sprinkle with salt and pepper. Arrange onion on a rimmed baking sheet, and place pork on top. Scatter carrots and garlic around meat. Drizzle lightly with oil.Step 3Roast, stirring vegetables halfway through, until a meat thermometer inserted into thickest part of pork registers 145 degrees for medium, 20 to 25 minutes. Let rest for 10 minutes. Slice pork, and serve warm or at room temperature with roasted vegetables and chutney. (Unsliced pork and vegetables can be refrigerated in an airtight container overnight; slice, and serve chilled.)
