INGREDIENTS

Pinot Fig Chutney

1 cup chopped dried California figs
1 cup red wine*
1/3 cup white wine vinegar
2 tablespoons pure maple syrup
2 cinnamon sticks

Maple Rosemary Brine

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 pepper
4 cloves fresh garlic, smashed
1 1/2 pounds pork tenderloin

PROCEDURE

To prepare Chutney, stir together all ingredients in a small saucepan. Bring to a 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. (May be prepared several days ahead and stored in the refrigerator.)

To prepare pork, place a gallon-size resealable plastic bag in a large bowl to keep it upright. 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.

Note: Mirassou Pinot Noir is suggested.

Yields:
Serves: 4