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| Roasted Pork Tenderloin with Granny Smith Apple and Golden Raisin Chutney |
| 6-8 Servings |
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| Ingredients |
4 lbs Cleaned Pork Tenderloin
6 C Diced Granny Smith Apples in Lemon Water
1.5 C Diced and Seeded Tomato
2 t Ground Cumin
1 C Light Brown Sugar
2 C Golden Raisins
2 T Chopped Parsley
3 C Apple Cider
1 C Granulated White Sugar
1/2 C Chopped White Onion
1/2 C Chopped Red Onion
1/4 C Chopped Green Onion |
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| Method For Pork |
| Season tenderloin thoroughly with salt and pepper.
In a hot medium size sauté pan add olive oil and sear 8-16 ounces of pork at a time until a nice golden brown crust forms.
Repeat for all tenderloins.
When ready to serve, heat pork in 400 degrees oven for about 6 minutes for a medium rare.
Remove, let stand for about 3 minutes and slice to serve.
Finish with your favorite vegetables, lentils or potato and the chutney. |
| Method For Chutney |
| Get a medium size sauté pan very hot and add a little olive oil to it.
Add onions and cook until a caramel color, stirring constantly.
Add apples and sugars, stir and cook until dissolved.
When sugars are dissolved, deglaze with apple cider and let simmer for 10-15 minutes or until thick.
Add parsley, tomatoes, seasonings and raisins.
Season with ground black pepper and Kosher salt.
Set aside and let cool. |
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