Seared Pork Tenderloin with Fry Pan Quick Fruit Chutney |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 pound pork tenderloin, trimmed, cut into 8 pieces, lightly pounded |
coarse salt and cracked black pepper |
1 small onion, thinly sliced |
1/2 cup cider |
1/2 cup cider vinegar |
2 teaspoons sugar |
1/4 teaspoon hot pepper flakes |
1 cinnamon stick |
1/2 cup frozen cranberries |
1/2 cup dried apricots |
1/2 cup dried prunes |
1 large apple, thinly sliced |
2 cups chopped rainbow chard leaves and stems |
1 tablespoon finely grated orange zest |
Directions:
1. Preheat oven to 250 degrees F. Season pork with salt and pepper on both sides. Heat a non-stick pan over medium heat. Add the pork and cook, turning once, until golden brown and cooked through, about 2 to 3 minutes per side. Remove to an oven proof platter. Hold warm in oven while you prepare sauce.
2. Add onions to pork pan and cook, stirring often until slightly softened, about 3 to 4 minutes. Increase heat to high, add cider, cider vinegar, sugar, chili flakes, and cinnamon stick. Bring to a boil. Add apricots and prunes. Reduce to a simmer. Add cranberries, apples, and swiss chard and cook until sauce is slightly thickened and chard and apples are tender, about 3 to 5 minutes. Add orange zest and cook 1 minute more.
3. Divide pork among serving plates, pour chutney over pork slices. Serve immediately.
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