Pork Tenderloin Saddleback |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Adapted from a recipe served at Mirror Lake Inn, Lake Placid, NY. A very simple seasoned pork with a delicious chutney. Ingredients:
2 lbs pork tenderloin |
1 -2 teaspoon olive oil |
kosher salt |
ground black pepper |
2 large granny smith apples, peeled,cored,and chopped |
1 cup apple juice |
1/2 cup cider vinegar |
1/2 cup sugar |
1/2 cup packed light brown sugar |
1/4 teaspoon ground cinnamon (more if you want) |
1 pinch ground cloves |
1 cup dried cranberries |
1 tablespoon cornstarch |
1 tablespoon cold water |
Directions:
1. Spread the olive oil over the tenderloins.
2. Sprinkle tenderloins with salt and pepper.
3. Grill over medium-high heat for about 25 minutes, turning every 5 minutes or so to grill all sides.
4. Remove from grill, cover and let rest for 5 minutes.
5. Slice on the bias, 1-inch thickness.
6. Serve with chutney.
7. Apple Cranberry Chutney: Put the apples, apple juice, vinegar, and sugars in a saucepan; bring to a boil over medium-high beat.
8. Lower heat and simmer for 8-10 minutes.
9. Stir in the cinnamon, cloves, and cranberries.
10. Cook for another 5 minutes or so until the apples are tender.
11. If needed for additional thickness, add the cornstarch and cold water together; stir to mix.
12. Add to the apple mixture; bring to a boil to thicken.
13. Remove from heat and serve.
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