Roasting pork tenderloin in the same pan as carrots and onion allows the drippings to infuse the underlying vegetables with flavor. It also means one less pan to clean.

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Ingredients

For the Chutney
For the Pork

Directions

Instructions Checklist
  • Make the chutney: Combine figs, butter, port, water, lemon zest, bay leaves, cinnamon, sugar, salt, and pepper in a saucepan. Bring to a boil, then reduce heat and simmer, partially covered, until liquid is the consistency of a loose jam, about 40 minutes. Discard bay leaves and cinnamon stick, or reserve for garnish. (Chutney can be refrigerated in an airtight container for up to a week; bring to room temperature, or reheat in a pan over low heat, adding water as needed.)

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  • Roast the pork: Preheat oven to 450 degrees. Rub pork with garlic and oil, and sprinkle with salt and pepper. Arrange onion on a rimmed baking sheet, and place pork on top. Scatter carrots and garlic around meat. Drizzle lightly with oil.

  • Roast, stirring vegetables halfway through, until a meat thermometer inserted into thickest part of pork registers 145 degrees for medium, 20 to 25 minutes. Let rest for 10 minutes. Slice pork, and serve warm or at room temperature with roasted vegetables and chutney. Unsliced pork and vegetables can be refrigerated in an airtight container overnight; slice, and serve chilled.

Cook's Notes

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.

Reviews (1)

18 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
08/14/2010
The basic "pork loin on a bed of onions" portion of this recipe can be modified to suit many many dinners. The onion flavour on the pork is spectacular. I make extra and use the leftover pork loin chopped up the next day mixed with fried rice and sauteed vegetables.