Pinot Fig Chutney
1 cup chopped California dried figs
1 cup Mirassou Pinot Noir
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 each: Mirsassou Pinot Noir and 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 lbs. pork tenderloin

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 excess liquid has cooked off. 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. Pour boiling water over salt and stir to dissolve; let cool. Place salt water, remaining brine ingredients and pork in bag; seal well. Refrigerate 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, turning occasionally. Serve with warm or room temperature chutney. Makes 4 servings.