Ingredients

5 oz dried Black Mission figs, quartered

5 oz. dried Calimyrna figs, quartered

4 T unsalted butter

2 c. ruby or tawny port

1/2 c. water

2 strips lemon zest

1 cinnamon stick

1 T sugar

1/4 t coarse salt

Ground pepper to taste

2 pork tenderloins (1 1/2 lb.)

4 lightly crushed garlic cloves

1 t coarse salt

1/4 t pepper

1 med. onion sliced 3/4 inch thick

3/4 lbs. carrots trimmed and halved

Preparation

  1. Make chutney: Combine all ingredients through pepper in a saucepan. Bring to boil, reduce heat, and simmer partially covered until loose, about 40 min.
  2. Discard bay leaf and cinnamon stick. Can refrigerate covered up to 1 week; bring to room temp or reheat over low.
  3. Preheat oven to 450.
  4. Rub pork with garlic and oil, sprinkle on salt and paper.
  5. Arrange onion on rimmed sheet, place pork on top. Scatter carrots and garlic around. Drizzle with oil.
  6. Roast, stirring vegetables halfway through, 20-25 min.
  7. Let rest 10 min., slice and serve warm or at room temp.
  8. Can serve unsliced pork and vegetables chilled the next day.