Roasted Pork with Port Infused Fig Chutney

I would like to extend a HUGE thank you to all of my readers, friends, family, co-workers, judges and folks that voted for me during the Project Food Blog challenge. I found out today that unfortunately I did not advance to round #7 of the contest. For me this was an incredible opportunity to hone in my blogging skills, meet a lot of wonderful people and be in the company of such wonderful food bloggers.

The journey was just that – a journey. A journey of self discovery, skill enhancement and whole bunch of fun. The different challenges helped to stretch my creativity and think outside the box. Now that this specific journey is over for me, I will continue to support the remaining contestants. I have so many new recipes and ideas to share with all of you and am excited to start posting. Overall blogging is a journey and I am thrilled to be part of this wonderful community.

The Roasted Pork with Port Infused Fig Chutney was a recipe that I did for challenge #3, the Luxury Dinner Party and thought it would be wonderful to share with all of you. The chutney was simply amazing. Incredibly simple yet full of wonderful fall flavors.

Roasted Pork with Port Infused Fig Chutney

Chutney

1 C. Chopped Dried Figs
1 C. Port Wine
1/3 C. White wine vinegar
2 T. Maple syrup
2 Cinnamon sticks

Stir all ingredients together in a small sauce pan. Heat to a boil and reduce heat and simmer for 40 minutes with lid on. Uncover, increase heat slightly and cook additional 10 minutes more or until the liquid has evaporated. Remove cinnamon sticks. Can be stored in the refrigerator for a week or two.

Maple-Rosemary Brine

½ C. Boiling water
2 T. Salt
1 ½ C. Red wine
1 ½ C. Water
½ C. Maple syrup
½ C. Fresh rosemary leaves
1 t. coarse pepper
4 Cloves garlic, smashed
1 ½ Lb. Pork tenderloin

For the brine, combine boiling water and salt in mixing bowl and stir to dissolve, cool. Arrange a gallon size resealable plastic bay in a large bowl to keep upright and our in salt water, remaining brine ingredients and pork and seal well. Chill for 48 hours, turning occasionally.

To serve, remove pork from brine, drain and rinse thoroughly; pat dry. Trim any fat desired. Cook on a well oiled grill over medium high heat for about 40 minutes, turning occasionally, until pork is cooked to medium (165 degrees). Slice, serve with warm chutney and sprinkle with fresh rosemary if desired.

Adapted from the California Fig Advisory Board