Ok y’all. Remember that fig chutney that we made last weekend to go on top of some roast pork (Pork Tenderloin with Fig Chutney)? We’ve been talking about it all week. It was that good! So good that we felt the need to make it again and share it as a standalone recipe. The super sweet figs create a balance with the acidic vinegar, creating just the perfect flavor! We planned to put it on some grilled cheeses last night, because we’re fancy like that, but we got home from work a little late… That meal might make an appearance in the next few days though. We did made enough to keep in the fridge, not that it’s going to last more than a few days! Tonight for dinner, we had a perfect football-watching snack meal, including this chutney with some cheese and crackers.
This is a little different than the original chutney that went with the pork, though obviously that deliciousness was the inspiration for tonight. We added bacon to this recipe and made a few other tweaks tamp down on the sweetness a little bit more. It’s not that we don’t still love what we made last weekend; it’s just that it was the perfect topping to the pork as it was, whereas tonight we tried to think of how we would want it with a variety of other accompaniments! If you’re looking for a suggestions… cheddar cheese and crackers topped with this was delicious! We’re also thinking about it on top of a juicy cheeseburger or warm on top of baked brie. Or, obviously, as part of a snack-dinner platter ⇓ ⇓ ⇓ ⇓
- 4 slices of bacon
- 2 medium onions, halved & sliced
- Salt & pepper
- 2 cloves garlic, minced
- 12oz fresh figs, coarsely chopped
- 2/3 cup balsamic vinegar
- 1/4 tsp crushed red pepper flakes
- Put a medium-sized pan over medium-high heat. Slice the bacon into lardons and fry until crispy and the fat has been released. Then remove the bacon to the side, leaving the bacon grease in the pan.
- Lower the heat to a medium-low and toss the onions in the bacon grease. (You can add some additional oil here if you need to.) Season with a pinch of salt and 10+ turns of fresh ground black pepper.
- Cook until caramelized, stirring every five to ten minutes, for 45+ minutes. Remove to the side with the bacon.
- Add the garlic and the figs to the pan. Cook for just a few minutes prior to deglazing the pan with the balsamic vinegar.
- Meanwhile, blitz the bacon and the onions in a food processor for just a few pulses. Then return this mixture to the pan.
- Simmer over medium heat until all the liquid is absorbed and you’re left with a jammy concoction. Add crushed red pepper and adjust salt and pepper if needed.
- Serve hot or cold. Refrigerate when not eating.
Makes roughly 2 cups
Fall is so close we can almost taste it! It’s September, college football debuted yesterday, the NFL regular season starts this coming week, and Halloween candy and pumpkin-flavored everything are starting to show up in stores. The bad news? It’s still 90 degrees and sunny outside. The forecast is calling for 90+ degree days for the entire rest of the week 🙄🙄 So, while we’re waiting for our fall weather to show up, we’ll try to celebrate the shoulder season… with a longing gaze towards fall 🍁🍂 The figs we used tonight are the perfect fruit for this concept – a bridge from summer into fall. The main season for figs runs from August to October, when you can get these fresh, juicy, sweet fruits. We got a big pack of them this week and decided to pair them with a pork tenderloin, half because we thought they’d go well together and half because, for some reason, I associate pork tenderloin with early fall, which is in keeping with this theme we’re working on here.
We were really happy with how this came together. Figs are naturally very sweet, and that sweetness combines perfectly with the acidity of the vinegar to make this chutney. No extra sugar needed here! The choice of sage for our herb tonight was tasty and reminiscent of traditional fall dishes, so that worked well too. If you can’t find sage or dislike sage, try this recipe with rosemary or thyme. Our pork came out with a nice little crust from the sear and was juicy in the middle. Furthermore, I think pork is a great meat to stand up to a sweeter sauce. We loved every bite.
A little bit about the star of this recipe… the fig. This post should actually be called fig chutney over roasted pork, since the fig is really the pièce de résistance. Figs are native to the Middle East & Western Asia. Turkey is the largest producer of figs in the world. Interestingly enough, we have the California Gold Rush to thank for the fig’s popularity in the US. The agricultural areas of the the Bay Area & surrounding counties are along the same latitude as Turkey’s fig producing region, Smyrna.
(Side note, I gave the figs by weight in the recipe because they can come in quite the variety of sizes. Ours are fairly small, but you can definitely find larger ones.)
Pork Tenderloin with Fig Chutney
- 1 tbsp neutral oil
- 1 large onion, halved vertically & sliced
- Salt & pepper
- 4+ large fresh sage leaves, chopped
- ~2lb pork tenderloin
- ~12oz fresh figs, stems removed & coarsely chopped
- 1/2 cup balsamic vinegar
- Heat 1 tbsp of oil in a large pan. Once the oil is warm, cook onions, topped with a pinch of salt and several turns of fresh ground black pepper, over medium-low heat for 45 minutes to an hour, until fully caramelized. Stir every 10 minutes or so, scraping up any onions stuck to the pan.
- Once the onions are caramelized, stir in the chopped figs and sage. Then, deglaze the pan with the vinegar. Scrape up any brown, delicious bits that are stuck. Simmer, stirring occasionally, for 15-20 minutes, until well thickened.
- While you’re making the chutney, preheat the oven to 425 degrees. Season all sides of the tenderloin with sprinkles of salt and pepper. Sear all sides in a cast iron skillet over high heat for just 1-2 minutes on each side.
- Once the tenderloin is seared, move it in the skillet to the hot oven for ~15 minutes. You want an internal temperature of 145 degrees, at minimum. Allow to rest for ~5 minutes before slicing. (If you prefer pork on the medium-rare side, remove it at an internal temp of 135-140, since it will cook a little more while resting.)
- Slice the pork and serve with the fig chutney on top! Sprinkle with some additional fresh sage.