For the Tenderloin:
- ● (1) 1.5 lb Pork Tenderloin
- ● ½ tsp Kosher Salt
- ● ¼ tsp Cracked Black Pepper
Ingredients for Chutney:
- ● 1 Jar of Bonne Maman Cranberry-Cherry Preserves
- ● ¼ Cup Finely Minced Shallot
- ● 1–2 tsp Finely Grated Fresh Ginger Root
- ● ¼ Cup Finely Diced Granny Smith Apple
- ● ½ tsp Kosher Salt
- ● ¼ tsp Cracked Black Pepper
- ● 1 tsp Neutral Oil (Such as Vegetable or Avocado Oil)
- ● 1 Tbsp. Red Wine Vinegar
*Ingredients for Optional Garnish:
- ● Rosemary Sprigs
- ● Dehydrated Oranges
Yield: About 1.5 cups of chutney + 4 servings of tenderloin
Time: 20 mins + at least 1 hr of chill time
Directions:
Mix all chutney ingredients together, then chill the chutney in a sealed container inside the refrigerator for at least one hour or overnight for the best flavor.
Once the chutney has finished chilling, season the pork tenderloin with salt and pepper. Cook pork tenderloin by method of choice to at least 145°F internal temperature.
Slice tenderloin into medallions, and spoon your desired amount of chutney over the pork, going down the middle from end to end. Sprinkle additional salt and pepper to taste before serving.
*Optional: Garnish your plate with rosemary and dehydrated oranges.
Leftover chutney can be stored inside the fridge for a later use, or it can be stored in the freezer for an even later use.
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