Maple-Rosemary Brined Pork with Fig Chutney
Although it takes extra time, brining pork makes for an incredibly tender and juicy dish.
- 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
- 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.
Calories from Fat 38 (12%)
(7%)Total Fat 4g
(7%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Total Carbohydrate 50g
(21%)Dietary Fiber 5g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.