Roasted Pork Tenderloin With Apple Chutney |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
|
I got this recipe from Bon Appetit magazine. I've made it over and over again. Its elegant enough to serve to company and simple enough for a weeknight supper. It will probably work equally well with any flavor chutney you want to use. Ingredients:
2 pork tenderloin |
1/2 cup apple cider |
1/2 cup dry red wine |
1 cup apple chutney or 1 cup mango chutney |
2 garlic cloves, chopped |
2 tablespoons frest thyme leaves, plus additional for garnish |
2 tablespoons olive oil |
Directions:
1. Ruinse pork and pat dry. Place in shallow bowl. Mix cider, wine, chutney, garlic and thyme leaves and pour over pork.
2. Marinate 1 hour at room temperature or chill for up to 3 hours.
3. Preheat oven to 375.
4. Heat oil in oven-proof skillet over medium-high heat.
5. Add pork to skillet and brown on all sides, about 6 minutes total.
6. Pour reserved marinade over pork and roast for about 20 minutes, until instant-read thermometer registers 145 degrees in thickest part of meat.
7. Transfer meat to cutting board, tent with foil, and let rest about 5 minutes before slicing.
|
|