Special Diets

Maple-Rosemary Brined Pork with Fig Chutney

• From: California Fig Advisory Board

Ingredients

• Pinot Fig Chutney1 cup chopped, dried California figs

• 1 cup red wine

• 1/3 cup white wine vinegar

• 2 Tbs pure maple syrup

• 2 cinnamon sticks

• Maple Rosemary Brine1/2 cup boiling water

• 2 Tbs kosher salt

• 1 1/2 cups red wine

• 1 1/2 cups water

• 1/2 cup pure maple syrup

• 1/2 cup fresh rosemary leaves

• 1 tsp coarse pepper

• 4 cloves fresh garlic, smashed

• 1 1/2 lbs pork tenderloin

Although it takes extra time, brining pork makes for an incredibly tender and juicy dish.

Directions

• To prepare Pinot Fig Chutney, stir together all ingredients in small saucepan. Bring to boil; reduce heat and simmer, covered for 40 minutes.
• Remove cover and increase heat slightly; cook for 10 minutes more or until thickened. Remove cinnamon sticks.
• To prepare pork, place gallon-size resealable plastic bag in large bowl. In small bowl, combine boiling water and salt; stir to dissolve and let cool.
• Turn salt-water, remaining ingredients for brine, and pork in bag; seal well. Store in refrigerator for 48 hours, turning bag occasionally. Remove pork from brine and rinse well; pat dry.
• Cook on a well-oiled grill over medium-high heat for about 40 minutes or until pork is cooked through (170°F), turning occasionally. Serve with warm or room temperature Pinot Fig Chutney.