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Ingredients

Serves 4 to 6

• FOR THE CHUTNEY
• 5 ounces dried Black Mission figs, quartered (3/4 cup)
• 5 ounces dried Calimyrna figs, quartered (3/4 cup)
• 4 tablespoons unsalted butter
• 2 cups ruby or tawny port
• 1/2 cup water
• 2 strips lemon zest
• 2 dried bay leaves
• 1 cinnamon stick
• 1 tablespoon sugar
• 1/4 teaspoon coarse salt
• Freshly ground pepper, to taste
• FOR THE PORK
• 2 pork tenderloins (1 1/2 pounds total)
• 4 garlic cloves, lightly crushed
• Extra-virgin olive oil, for drizzling
• 1 teaspoon coarse salt
• 1/4 teaspoon freshly ground pepper
• 1 medium onion, sliced 3/4 inch thick
• 1 bunch small carrots (about 3/4 pound), stems trimmed to 1/2 inch, halved lengthwise

Description

An Entree Of Roasted Pork, Carrots, And Onions Can Be Made In Advance Or Right Before The Meal; It Can Also Be Served Hot, Cold, Or At Room Temperature.

Martha Stewart