Ingredients
5ozdried black mission figs
5ozdried calimyrna figs
4tbspunsalted butter
2cupsruby or tawny port
½cupwater
2striplemon zest
2dried bay leaves
1stickcinnamon
1tbspsugar
¼tspcoarse salt
freshly ground pepper
2pork tenderloins
4clovegarlic
extra virgin olive oil
1tspcoarse salt
¼tspfreshly ground pepper
1medium onion
1bunchsmall carrots
Preparation
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 for about 40 minutes, partially covered, until liquid is the consistency of a loose jam.
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.)
Preheat oven to 450 degrees F. 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.
Roast for 20 to 25 minutes, stirring vegetables halfway through, until a meat thermometer inserted into thickest part of pork registers 145 degrees F for medium.
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.)
