Roasted Pork Tenderloin With Apple Chutney
"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."
- Ready In:
- 35mins
- Ingredients:
- 7
- Yields:
-
2 tenderloins
- Serves:
- 6
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
- Ruinse pork and pat dry. Place in shallow bowl. Mix cider, wine, chutney, garlic and thyme leaves and pour over pork.
- Marinate 1 hour at room temperature or chill for up to 3 hours.
- Preheat oven to 375.
- Heat oil in oven-proof skillet over medium-high heat.
- Add pork to skillet and brown on all sides, about 6 minutes total.
- Pour reserved marinade over pork and roast for about 20 minutes, until instant-read thermometer registers 145 degrees in thickest part of meat.
- Transfer meat to cutting board, tent with foil, and let rest about 5 minutes before slicing.
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Reviews
-
This was very good, and easy to make. I used extra garlic as that is our preference. For the apple chutney I prepared my recipe#365068 #365068 adapted from the famous Reata restaurant in Fort Worth, TX. I would definitely prepare this again. Thanks for a keeper recipe. Made for PAC, Spring 2009.
RECIPE SUBMITTED BY
I love gardening, reading, and, of course, cooking. I especially like baking bread. I had to quit working full time when I was diagnosed with stage IV breast cancer. Since then I've tried dozens of new recipes, learned how to make soap, and spent lots more time in my garden. Recently a nieghbor and I started raising chickens so we could have fresh eggs. I've never felt so well in my life!
