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Roasted Pork Tenderloin with Fig Chutney
MARTHA STEWART18Ingredients
90Minutes
540Calories
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Ingredients
US|METRIC
6 SERVINGS
- 5 oz. black mission figs (dried, quartered, 3/4 cup)
- 5 oz. calimyrna figs (dried, quartered, 3/4 cup)
- 4 Tbsp. unsalted butter
- 2 cups tawny port (or ruby)
- 1/2 cup water
- 2 strips lemon zest
- 2 bay leaves (dried)
- 1 cinnamon stick
- 1 Tbsp. sugar
- 1/4 tsp. coarse salt
- freshly ground pepper (to taste)
- 2 pork tenderloins (1 1/2 pounds total)
- 4 garlic cloves (lightly crushed)
- extra-virgin olive oil (for drizzling)
- 1 tsp. coarse salt
- 1/4 tsp. freshly ground pepper
- 1 onion (medium, sliced 3/4 inch thick)
- 1 bunch carrots (small, about 3/4 pound, stems trimmed to 1/2 inch, halved lengthwise)
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol130mg43% |
| Sodium640mg27% |
| Potassium1050mg30% |
| Protein38g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber4g16% |
| Sugars21g |
| Vitamin A230% |
| Vitamin C15% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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