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Ancho Chile Rubbed Pork Loin with Fig Chutney

Servings 7
Prep Time 9 minutes
Cook Time 1 hour 50 minutes

Ingredients

  • Pork Loin:
  • 1 Smithfield Prime Boneless Center Cut Fresh Pork Loin
  • 1/4 cup ancho chile powder
  • 1 1/2 tablespoons paprika
  • 2 1/2 teaspoons mustard powder
  • 2 1/2 teaspoons ground coriander
  • 2 1/2 teaspoons ground oregano
  • 1 teaspoon kosher salt plus additional for seasoning
  • 1 teaspoon ground black pepper plus additional for seasoning
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground chile de arbol
  • 3 tablespoons canola oil
  • Fig Chutney:
  • 1 cup tawny port
  • 3/4 cup dried figs quartered
  • 1/4 cup water
  • 2 tablespoons unsalted butter
  • 1 strip lemon zest
  • 1 small bay leaf
  • 1/2 cinnamon stick
  • 1/2 tablespoon sugar
  • coarse ground salt
  • ground black pepper

Instructions

  • Remove fresh pork loin from package and let rest up to 15 minutes.
  • Mix together ancho chile powder, paprika, mustard powder, coriander, oregano, 1 teaspoon salt, 1 teaspoon pepper, cumin and chile de arbol. Combine with canola oil; mix well.
  • Rub pork loin with chile rub and refrigerate 4 hours.
  • Heat oven to 400° F.
  • Season pork loin with salt and pepper, and place in roasting pan; roast 1 hour until internal temperature reaches 145° F. Let stand 15 minutes; slice into 1-inch-thick slices.
  • To make chutney: In saucepan, combine port, figs, water, butter, lemon zest, bay leaf, cinnamon and sugar. Season with salt and pepper.
  • Bring to boil; reduce heat and simmer, partially covered, until liquid is consistency of jam, about 30 minutes. Discard bay leaf and cinnamon stick.
  • Place pork loin slices in bowl and top with chutney. Serve over creamy polenta.