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!
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.
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!
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!)