Pork Tenderloin with Cranberry-Cherry Chutney
About 1.5 cups of chutney + 4 servings of tenderloin
20 mins + at least 1 hr of chill time
Steps
- 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.
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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.
