Pink Lady® Apple Chutney with Roast Pork Tenderloin

Created by Lucy Nielson

This special dish serves 6 happy people. The chutney can be made 3 days ahead. Just cover and refrigerate.

Ingredients:

Pink Lady® Apple Chutney
1 cup (packed) golden brown sugar
1 cup rice vinegar
2 garlic cloves, minced
1-1/2 teaspoons minced peeled fresh ginger
1/8 teaspoon cayenne pepper
1 cinnamon stick
2 cups Meduri World Delights Pink Lady® apple wedges, cut into 1-inch pieces
1/2 cup golden raisins
1/2 cup Meduri World Delights whole cranberries
Pork Tenderloin
2 (1 to 1-1/4-pound) trimmed pork tenderloins
1/2 cup apple cider
1/2 cup dry red wine
1 cup Pink Lady® Apple Chutney
2 garlic cloves, chopped
2 tablespoons fresh thyme leaves plus sprigs for garnish
2 tablespoons olive oil

Directions:

  1. Stir sugar and vinegar in heavy large saucepan over medium heat until sugar dissolves.
  2. Add next 4 ingredients and simmer gently until mixture is syrupy and reduced to 1 cup, about 8 minutes.
  3. Mix in Pink Lady® apples, raisins and Meduri cranberries. Increase heat to medium and boil until apples are tender, stirring frequently, about 10 minutes.
  4. Cool to room temperature.
    Pork Tenderloin
  5. Rinse pork and pat dry. Place in shallow bowl.
  6. Mix cider, wine, chutney, garlic, and thyme leaves in small bowl.
  7. Pour mixture over pork, cover and marinate at room temperature 1 hour or chill up to 3 hours.
  8. Preheat oven to 375°F. Heat oil in large ovenproof skillet over medium-high heat.
  9. Remove pork from marinade, reserving marinade.
  10. 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.
  11. 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 and let rest 5 minutes.
  12. Slice pork, transfer to platter. Pour pan sauce and juices over. Garnish pork with thyme sprigs. Serve extra chutney on the side.