Pork Tenderloin with Fig Chutney

I had never cooked with fresh figs before this week. AHO definitely keeps me on my culinary toes. After tasting one, I thought I'd like to make a chutney to go over a pork tenderloin. Here's what I came up with.









Pork Tenderloin with Fig Chutney
Serves 4-6

2 pork tenderloins (~1 1/2 pounds each)
2 tbsp Montreal Steak Seasoning
2 tsp olive oil
1 tbsp butter
1 clove garlic, minced
1/2 small onion, diced
2 pints fresh Kadota figs, diced
2 tsp honey
zest of half a lemon
3/4 cup port
1/4 cup chicken stock
1/8 tsp ground allspice
1 cinnamon stick
salt
pepper

Rub tenderloins with grill seasoning. Cook on a grill preheated to 425 degrees until the pork reaches an internal temperature of 162 degrees. Let rest for 5-10 minutes before cutting.

Meanwhile, melt butter with olive oil in a sauce pan over medium low heat. Add onions and garlic and sweat until translucent. Raise the temperature to medium high and add figs. Stir often until the figs begin to release the juice (about 1 minute). Add the honey, zest, port, chicken stock, allspice and cinnamon stick. Bring to a heavy simmer and let reduce, stirring occasionally, until the chutney coats the back of a spoon (about 20 minutes). Season with salt and pepper to taste. Remove cinnamon stick before serving chutney over pork.

*If you don't have port wine, you can substitute with 3/4 of dry red wine, a splash of brandy and an extra teaspoon of honey.