Roasted Pork Tenderloin with Fig Chutney

Roasted Pork Tenderloin with Fig Chutney
18 Ingredients
  • 5 oz. dried Black Mission figs
  • 5 oz. dried Calimyrna figs
  • 4 tbsp. unsalted butter
  • 2 c. ruby or tawny port
  • ½ c. water
  • 2 strip lemon zest
  • 2 dried bay leaves
  • 1 stick cinnamon
  • 1 tbsp. sugar
  • ¼ tsp. Coarse salt
  • Freshly ground pepper
  • 2 pork tenderloins
  • 4 clove garlic
  • extra-virgin olive oil
  • 1 tsp. Coarse salt
  • ¼ tsp. Freshly ground pepper
  • 1 medium onion
  • 1 bunch small carrots
Nutrition
439
22% daily value
6 servings
                                       
                                            gluten-​free
     

Fat

29% 19

Saturated

38% 8

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

8% 23

Carbs (net)

- 20

Fiber

14% 3

Sugars

- 15

Sugars, added

- 2

Protein

72% 36

Cholesterol

43% 130

Sodium

21% 512

Calcium

6% 65

Magnesium

16% 66

Potassium

21% 979

Iron

13% 2

Zinc

31% 3

Phosphorus

64% 445

Vitamin A

42% 382

Vitamin C

7% 6

Thiamin (B1)

144% 2

Riboflavin (B2)

49% 1

Niacin (B3)

74% 12

Vitamin B6

111% 1

Folate equivalent (total)

4% 14

Folate (food)

- 14

Folic acid

- 0

Vitamin B12

37% 1

Vitamin D

4% 1

Vitamin E

11% 2

Vitamin K

11% 13
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