Pork With California Pinot-Infused Fig Chutney |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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From the California Fig Advisory Board via the Seattle Times. Plan ahead - the brining calls for 48 hours. Sounds like an awesome fall dinner! Plan to dry some of our own figs & will use them in this dish - along with either a Boston butt or shoulder (less $ & more flavor) - switching to slow cooking for super tender flavorful pork. Ingredients:
1 cup fig, chopped dried (california) |
1 cup pinot noir wine |
1/3 cup white wine vinegar |
2 tablespoons pure maple syrup |
2 cinnamon sticks |
1/2 cup boiling water |
2 tablespoons kosher salt |
1 1/2 cups red wine |
1 1/2 cups water |
1/2 cup pure maple syrup |
1/2 cup rosemary, fresh |
1 teaspoon pepper, coarse |
4 fresh garlic cloves, smashed |
1 1/2 lbs pork tenderloin |
Directions:
1. To make the chutney: Stir ingredients together in small saucepan. Heat to boil; reduce heat and simmer, covered, for 40 minutes. Uncover; increase heat slightly and cook 10 minutes more or until liquid has evaporated. Remove cinnamon sticks. (May be prepared several days ahead and stored in refrigerator.).
2. For brine, combine boiling water and salt in mixing bowl and stir to dissolve; cool. Arrange a food-grade gallon-size resealable plastic bag in a large bowl to keep it upright and pour in salt water, remaining brine ingredients, and pork; seal well. Chill in the refrigerator for 48 hours, turning occasionally.
3. To cook, remove pork from brine, discard the brine, drain and rinse thoroughly; pat dry. Cook on a well-oiled grill over medium-high heat for about 40 minutes, turning occasionally, until pork is cooked to the desired doneness. Slice; serve with warm chutney and sprinkle with chopped fresh rosemary.
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