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Pork Tenderloin with Apple Chutney

Source: Fine Cooking - Issue No. 14
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Active Time:  15 Minutes
Total Time:  25 Minutes
  Serves 4
A small tenderloin makes a perfect dinner for two. An allspice-flavored apple chutney is quick to make and a perfect complement to the ginger rub on the meat. Apples, a traditional accompaniment to pork, get spiced up with toasted black pepper and allspice. An optional garnish of quickly fried, thinly sliced leeks adds texture and flavor.
For the Pork:
1 tablespoon minced fresh ginger
2 teaspoons salt
2 tablespoons (or more) canola oil
1 16-oz. pork tenderloin, trimmed
For the Chutney:
1 tablespoon olive oil
2 apples, peeled, cored, cut into 1/2-inch dice
1 teaspoon ground black pepper, toasted
1/2 teaspoon ground allspice
1 teaspoon chopped fresh tarragon

Fresh tarragon sprigs, for garnish
Pork Tenderloin with Apple Chutney Recipe at
FOR THE PORK: Mix the ginger, salt and 2 tablespoons oil in a small bowl. Rub the pork with the ginger mixture and set it aside.

FOR THE CHUTNEY: Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the apples, pepper and allspice. Cook until the apples are tender, about 5 minutes. Add the chopped tarragon and cook 1 minute longer.

Preheat the oven to 350 degrees F. Heat 1 tablespoon canola oil in an ovenproof, heavy-based skillet over medium-high heat. Sear the pork on all sides until brown, about 4 minutes. Add a little more oil to the skillet, if needed. Roast the pork in the oven, turning it occasionally, until cooked through, about 12 minutes. It should be pink inside, and its juices should run clear.

TO SERVE: Let the pork rest for a few minutes on a cutting board. Slice it thinly and serve it with a few tablespoons of the apple chutney.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 259
Fat. Total: 14g
Fiber: 2g
Carbohydrates, Total: 9g
Sodium: 644mg
% Cal. from Fat: 49%
Cholesterol: 74mg
Protein: 24g
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