LOW Carb: Herb encrusted pork loin with ginger-fig chutney

This recipe is beyond heavenly.  It has honey (which you can leave out for the sake of being "VERY" low carb, but honestly it won't add more than 3 carbs per serving, so I'd leave it and it's still very low in carbs...  have fun and treat yourself and your family....

Thanks...
T.

Herb encrusted pork loin with ginger-fig chutney

Ingredients:

6 large garlic cloves, smashed and chopped

2 teaspoons chopped rosemary

2 teaspoons chopped thyme

2 teaspoons whole-grain mustard

1 teaspoon dried lavender

1/4 cup plus 2 tablespoons extra-virgin olive oil

One 1 1/2-pound boneless pork loin roast

1 cup water

1/4 cup honey

2 tablespoons fresh lemon juice

One 1-inch piece of fresh ginger, peeled and very thinly sliced/minced

6 allspice berries, cracked

6 black peppercorns, cracked

8 dried figs, left whole

Salt and freshly ground pepper

1/4 cup raisins

1/2 cup dry red wine

3/4 cup low-sodium chicken broth

Preparation:

1.In a bowl, combine the garlic, rosemary, thyme, mustard, lavender and 1/4 cup of the olive oil. Add the pork and coat with the marinade. Cover and refrigerate for at least 6 hours or overnight. Bring the pork to room temperature before roasting.

2.In a small saucepan, combine the water, honey, lemon juice, ginger, allspice and peppercorns and bring to a boil. Add the figs, cover and simmer over low heat until tender, about 10 minutes. Remove from the heat and let steep for 10 minutes.

3.Preheat the oven to 400°. Scrape the garlic and herbs from the pork and set them aside. Season the pork with salt and pepper. In a medium, ovenproof skillet, heat 1 tablespoon of the olive oil. Add the pork and cook over moderately high heat until browned all over, about 4 minutes per side. Transfer the skillet to the oven and roast the pork for about 20 minutes, until an instant-read thermometer inserted into the center of the meat registers 145° for medium. Transfer the pork to a cutting board and let rest for 10 minutes.

4.Heat the remaining 1 tablespoon of olive oil in the skillet. Add the reserved garlic and herbs and cook over low heat until the garlic is golden brown, about 5 minutes. Add the raisins and wine and boil over moderately high heat until the wine is reduced by half, about 3 minutes. Add the chicken broth and boil for 3 minutes. Using a slotted spoon, transfer the figs to the skillet. Simmer over moderate heat until the liquid has reduced to about 1/2 cup, about 4 minutes. Season with salt and pepper. Carve the pork into 1/2-inch slices and serve with the fig glaze.