10.24 16 Cider Glazed Pork Tenderloin with Apple-Cranberry Chutn - WFSB 3 Connecticut

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10.24 16 Cider Glazed Pork Tenderloin with Apple-Cranberry Chutney

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Cider Glazed Pork Tenderloin with Apple-Cranberry Chutney

From Chris Carlson at Sur La Table

Yield:  4 servings

This chutney is perfect served with a charcuterie platter or as a delicious addition to a grilled cheese sandwich.

For chutney:

1 tablespoon vegetable oil

1 medium shallot, minced

1 teaspoon minced garlic

1 tablespoon finely chopped ginger

1 tart green apple such as Granny Smith, peeled, cored and cut into 1/4 inch dice

1/2 cup dried cranberries

1/2 cup apple cider

1/4 cup apple cider vinegar

1/4 cup packed light brown sugar

1/2 teaspoon brown mustard seeds

Sea salt and freshly ground black pepper

For the pork:

1 1/2 pounds pork tenderloin, trimmed

Sea salt and freshly ground black pepper

2 tablespoons vegetable oil

1 1/2 cups apple cider

1/2 cup apple cider vinegar

1 teaspoon minced thyme

1 tablespoon maple syrup

2 tablespoons unsalted butter

To prepare chutney: Place a medium skillet on the stove over medium-high heat and add the oil. When the oil is shimmering, add the shallot and cook until soft, about 2 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the apple, cranberries, apple cider, vinegar, sugar and mustard seeds and cook, stirring occasionally, until thickened, about 15 minutes. Taste and adjust seasoning with salt and pepper.

Directions:

Preheat oven to 425°F.

Use paper towels to pat dry the pork tenderloin; season with salt and pepper. Place a large ovenproof skillet on the stove over medium-high heat and add the oil. When the oil is shimmering, add the pork and sear until the pork is browned on all sides, about 3 minutes per side. Transfer to the oven. Roast pork until an instant-read thermometer registers 140°F. Transfer the pork to a platter, tent with foil and rest while you make the sauce.

While the pork rests, return the skillet to the stove over medium-high heat. Deglaze the pan with cider and cider vinegar, sprinkle in thyme and stir, scraping up any browned bits with a wooden spoon. Cook until mixture is reduced by two-thirds, about 8 minutes. Remove the skillet from the heat and whisk maple syrup and butter into the sauce. Stir any meat juices which have accumulated on the platter into the sauce. Taste and adjust seasoning with salt and pepper.

To serve: Slice the pork tenderloin and arrange on warmed dinner plates. Spoon the pan sauce over the pork and top with a spoonful of chutney and serve immediately.