Pot-Luck with the Girls

Last night we had our last Bible study with the girls before Christmas. We'll meet back up after the new year. We decided to have a meal to wrap things up. It was SO fun!! I had been meaning to make this pork tenderloin and it was the perfect opportunity. It was pork tenderloin with shallot-fig chutney!! SO yummy and super easy. Recipe is below. Dried figs were hard to find, but Earth Fare had them and the right quantity. This would be a perfect New Year's meal!!

Pork Tenderloin with Shallot-Fig Chutney  
Prep and cook time: 30 minutes coarse salt and freshly ground pepper, to taste




1 1/4 pounds pork tenderloin
olive oil cooking spray (I just had regular Pam)
2 tablespoons water
2 tablespoons balsamic vinegar
1 tablespoon soy sauce (low sodium)
4 shallots , chopped (actually just used green onions here)
1 cup dried figs, chopped

Preheat oven to 425 degrees.


[1] Sprinkle the pork with salt and pepper and then coat with the cooking spray. Heat a large OVENPROOF skillet over medium heat and coat with cooking spray. Add the tenderloin to the pan, cook 5 minutes or until browned on all sides, turning occasionally. Remove from the heat.

[2] Combine the water, vinegar and soy sauce in a small bowl, Add the vinegar mixture, shallots and figs to the pan, stirring to loosen up brown bits. (I ended up doubling this since the pork loin I had was two pieces, basically double in size).

[3] Place the skillet in the oven and bake for 15 minutes or until cooked but still slightly pink in the center. Remove from the oven and tent with foil for a few minutes. Slice the pork into ½ inch pieces and serve with the chutney.

It turned out super tender. The girls also brought some amazing food. Emily brought a pineapple casserole and Arden had a mexican dip. Everything went very well together! Merry Christmas!! xo