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Roasted Pork Tenderloin with Fig Chutney

Recipe photo courtesy of James Merrell

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.

Source: Martha Stewart Living, September 2007
Servings

Ingredients

For the Chutney

For the Pork

Directions

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.

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  • teresabosco
    14 AUG, 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.
    Reply

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