Mediterranean Roasted Pork Tenderloin with Fruit Chutney

By Jackie DeKnock  ,

October 30, 2015

This zesty chutney does double duty as both a marinade and a garnish for the pork tenderloin! Smart work in the kitchen!

Kitchen Confidence Rating Scale:

Budget Rating Scale:

  • Yields: 6 servings

Ingredients

Pork:

2 pork tenderloins, 1 pound each, trimmed of fat

1/3 cup organic less-sodium chicken broth

2 tablespoons extra virgin olive oil, divided

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 teaspoon fresh thyme or 1/2 teaspoon dried thyme leaves

Chutney:

1 1/2 cups sweet cherries, pitted and chopped (dried cherries will work as well as they will rehydrate)

1/3 cup finely chopped Spanish onion

1/3 cup sugar (raw if you have it)

1/3 cup apple cider vinegar (your standard vinegar works too)

1 1/2 tablespoons minced fresh ginger

1 1/2 teaspoons yellow mustard seed

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1/2 teaspoon sea salt

1/2 teaspoon coarsely ground black pepper

1 1/3 cups finely chopped tomatoes or cherry tomatoes

Method

To prepare chutney:

Combine cherries, onion, sugar, vinegar, ginger, mustard seed, cinnamon, allspice, salt and pepper in a saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, for 5 minutes 5 Minutes. Stir in tomatoes and continue to simmer until they are cooked through and the liquid is slightly thickened - 3 to 4 minutes 3 Minutes. Remove from the heat, cool, stirring occasionally, for 30 minutes 30 Minutes.

To marinate pork:

Place pork in a Ziploc plastic bag or a non-metallic bowl. Add 3/4 cup of the cooled chutney, chicken broth and 1 tablespoon oil. Seal the bag, massage and turn to coat the pork with the marinade. Refrigerate the pork overnight or marinate at room temperature for a short time.

To roast pork:

Preheat oven to 425°F. Remove the pork from the marinade, shaking off excess. Discard marinade. Season with salt, pepper and thyme. Heat the remaining 1 tablespoon oil over high heat in a large skillet until hot but not smoking. Add the pork and cook, turning until browned on all sides - 3 to 5 minutes 3 Minutes.

Transfer the pan to the oven and roast the pork until just cooked through and an instant-read thermometer registers 155°F to 165°F in the center of the pork - 15 to 17 minutes 15 Minutes . Transfer the pork to a cutting board and let rest for 5 minutes 5 Minutes before slicing. Serve the pork with the reserved chutney.

Gourmet Safari Rating Scales

Kitchen Confidence Rating Scale:

We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!


Budget Rating Scale:

We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)

00:00

0 Reviews

All fields are required to submit a review.