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Roasted Pork Tenderloin with Fig Chutney Recipe

Roasted Pork Tenderloin with Fig Chutney Recipe

Photos of Roasted Pork Tenderloin with Fig Chutney Recipe

How To Make Roasted Pork Tenderloin with Fig Chutney

The rich meatiness of this roasted pork tenderloin is nicely balanced with the juicy sweetness of the fig chutney in this easy and yummy recipe.

Preparation: 15 minutes
Cooking: 1 hour 5 minutes
Total: 1 hour 20 minutes



  • 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


  1. 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.

  2. 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.)

  3. 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.

  4. 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.

  5. 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.)


  • Calories: 439.46kcal
  • Fat: 18.59g
  • Saturated Fat: 7.57g
  • Trans Fat: 0.37g
  • Monounsaturated Fat: 7.71g
  • Polyunsaturated Fat: 1.86g
  • Carbohydrates: 23.16g
  • Fiber: 3.42g
  • Sugar: 15.06g
  • Protein: 36.10g
  • Cholesterol: 129.77mg
  • Sodium: 512.30mg
  • Calcium: 64.75mg
  • Potassium: 979.20mg
  • Iron: 2.35mg
  • Vitamin A: 382.20µg
  • Vitamin C: 6.11mg
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