Sunday, December 16, 2007

Recipe of the Week: Pork Tenderloin with Apple Cranberry Chutney

I made this recipe last night and served it with a side of butternut squash risotto. Using store bought chutney (I used Stonewall Kitchen's Apple Cranberry) made this dish very easy to execute. I added a little extra wine and cider and a 1/4 cup of dried cranberries for extra sauce. The leftovers make great sandwiches.

Pork Tenderloin with Apple Cranberry Chutney
2 1- to 1 1/4-pound trimmed pork tenderloins
1/2 cup apple cider
1/2 cup dry red wine
1 cup purchased apple chutney
2 garlic cloves, chopped
2 tablespoons fresh thyme leaves plus sprigs for garnish
2 tablespoons olive oil

Rinse pork and pat dry. Place in shallow bowl. Mix cider, wine, chutney, garlic, and thyme leaves in small bowl. Pour mixture over pork; cover and marinate at room temperature 1 hour or chill up to 3 hours.Preheat oven to 375°F. Heat oil in large ovenproof skillet over medium-high heat. Remove pork from marinade, reserving marinade. Add pork to skillet, sprinkle with salt and pepper, and cook until light brown on all sides, about 6 minutes total.Pour reserved marinade over pork. Transfer skillet to oven; roast pork, basting occasionally, until instant-read thermometer inserted into thickest part registers 145°F, about 20 minutes for medium (temperature will rise about 10 degrees). Transfer pork to cutting board. Tent with foil; let rest 5 minutes.Slice pork; transfer to platter. Pour pan sauce and juices over. Garnish pork with thyme sprigs.


No comments: