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
To prepare chutney:
1
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:
2
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:
3
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.
4
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.
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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
Directions
To prepare chutney:
1
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:
2
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:
3
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.
4
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.
Notes
Mediterranean Roasted Pork Tenderloin with Fruit Chutney
AuthorJackie DeKnockCategoryGOURMET ADVENTURE, Italy
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