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Roasted Pork Tenderloin with Apple Chutney

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Roasted Pork Tenderloin with Apple Chutney

Roasted Pork Tenderloin with Apple Chutney

amanda

Equipment

  • - Roasting Pan (26-3/4"x17-5/8"x2") with Rack

  • - Cutting Board

  • - Chef's Knife (6.3 Inch)

  • - Apple Corer with Slicer

  • - Mixing Bowls

  • - Measuring Cups and Spoons

  • - Instant-Read Digital Thermometer

  • - Carving Knife & Fork Set

  • - Roasting Skewers (Metal)

  • - Vegetable Peeler

  • - Food Processor (optional)

Ingredients

  • 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

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

Slice pork; transfer to platter. Pour pan sauce and juices over. Garnish pork with thyme sprigs.
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