Roasted Pork Tenderloin with Apple Chutney
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Ingredients:1/2 cup apple cider 1/2 cup apple cider vinegar 2 Tbsp unpacked light brown sugar 1 tsp ground coriander 1/4 tsp ground cinnamon 1/4 tsp ground cloves 4 medium apples, peeled, cored and cut into 1/2-inch pieces 1/2 cup dried cranberries 1/2 cup red onion, minced 2 tsp ginger root, fresh, minced 1 pound lean pork tenderloin Cooking spray |
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Directions:Combine apple cider, vinegar, sugar, coriander, cinnamon and cloves in a medium saucepan. Add apples, cranberries, onion and ginger; mix well. Set pan over medium-high heat and bring to a simmer; reduce heat to low and simmer until chutney mixture is thick and dark, stirring frequently, about 20 to 30 minutes. Preheat oven to 400ºF. Coat an 11 x 7-inch baking pan with cooking spray. Season pork with salt and pepper. In a large skillet with a little olive oil, sear pork on all sides. Transfer pork to prepared pan. Set aside half of chutney and spoon remaining chutney all over pork; roast until an instant-read thermometer inserted in the center of pork reads 160ºF, about 20 minutes. Allow pork to rest 10 minutes before slicing crosswise into rounds. Serve pork with remaining apple chutney on the side. |
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Serves: 4 |
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