Skip to content

Herbed Pork Tenderloin with Apple Chutney

September 28, 2016

img_4553There’s a chill in the air, a hint of autumn….roasting season. Time for “pork chops and applesauce!” This recipe highlights how well pork plays with autumnal fruits. I’m using a leaner, flavorful, inexpensive cut of meat…pork tenderloin. The tenderloin cooks quickly, about 20 minutes, which makes it perfect for a weeknight dinner.

The recipe calls for rubbing the loin with herb and then wrapping it with a layer of prosciutto. Adding the apple chutney gives a subtle, sweet, tartness with a bit of a kick (from the ginger) to the savory pork.

Herbed Pork Tenderloin with Apple Chutney

Serves 6-8

2 pork tenderloins (2½ to 3 pounds total)
1 tablespoon minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
Good olive oil
10 to 12 slices prosciutto, sliced thin

Apple Chutney (see recipe below)
Preheat the oven to 450 degrees.

Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner “tail,” fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. Tie in several places with kitchen string to hold the prosciutto and the “tail” in place. (I just tucked the prosciutto tight in place and didn’t need to string.)

Roast for 20 to 25 minutes, (start checking at 20…the tenderloin will continue to cook as it rests, I suggest 20 minutes) until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees for medium rare and 145 degrees for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with the Apple Chutney.

Apple Chutney

**(Makes 5 Cups)

1 cup chopped yellow onion
2 tablespoons minced or grated fresh ginger
1 cup freshly squeezed orange juice (4 oranges)
¾ cup apple cider vinegar
1 cup light brown sugar, lightly packed
1 teaspoon whole mustard seeds
¼ teaspoon crushed red pepper flakes
1½ teaspoons kosher salt
6 Granny Smith apples, peeled, cored, and ½-inch-diced
¾ cup raisins
Combine the onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper flakes, and salt in a medium-size saucepan. Add the apples, adding them as you chop to keep them from turning brown. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat and simmer for 50 minutes to 1 hour, stirring occasionally, until most of the liquid has evaporated. Stir in the raisins and serve warm, at room temperature, or cold.

**I halved this total recipe (for 2). We gobbled up the pork but had at least 1 cup left of the chutney. Randy’s suggestion is a topping for vanilla ice cream…..brilliant!!!

Adapted from: Ina Garten

img_4522

img_4535

 

 

 

 

No comments yet

Leave a Reply