Pinot California Fig Chutney
- 1 cup chopped California Dried Figs
- 1 cup red wine
- 1/3 cup white wine vinegar
- 2 tablespoons pure maple syrup
- 2 cinnamon sticks
Maple Rosemary Brined Pork
- 1/2 cup boiling water
- 2 tablespoons 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 teaspoon coarse ground pepper
- 4 cloves fresh garlic, smashed
- 1 1/2 pounds pork tenderloin
Calories 460 (13% from Fat); Total Fat7g; Saturated Fat 2g; Trans Fat -0-g; Cholesterol 90mg; Sodium 1960mg; Potassium 920mg; Carbohydrate 52g; Sugar 40g; Dietary Fiber 8g; Protein 34g;
Daily Values: Vitamin A 6%; Vitamin C 4%; Calcium 20%; Iron 30%.
To prepare 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. Refrigerate until ready to warm and serve.
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 Chutney.
Mirassou Pinot Noir pairs well with this dish.
Chutney can be prepared several days ahead and stored in the refrigerator.