|Seared Pork Tenderloin with Quick Fruit Chutney|
Jul 1st, 2004
I have been in a cooking slump this week. Sure, food of some sort gets on the table, but it's mainly just recipes I can make in my sleep. Nuttin fancy. But happily, I have a backlog of things I've made in the past few weeks that I haven't posted about. And I've got some good stuff picked out for next week, after a 4th of July break at the House of Atkins (previously known as my parents place).
So today we talk chutney. I like a good fruit chutney - I guess the difference between a chutney and a salsa, would be the sweet and sour in a chutney, and maybe that the chutney is cooked? Of course you can have a mango salsa that has sweet mango and sour lime juice in it, but it doesn't have the syrupy sweet sour vinegar taste that chutney has. Although frankly, I think the line is blurry. Chutney, salsa, slasa, it's all good.
Anyway, for this recipe I recommend serving it with egg noodles or a barley pilaf and steamed or roasted cauliflower. There are many possibilities for the fresh/dried fruit used in the recipe. Just make sure you have 1 and 1/2 cups of fruit plus the apple and you can basically use whatever you want. I used fresh cherries, apricots (both fresh and dried), dried cranberries, and prunes (or rather dried plums as they now prefer to be called).
If you don't already buy pork tenderloins, you should. They're yummy, super low in fat, and easy to cook. Buy 'em when they're on sale and toss 'em in the freezer.
Seared Pork Tenderloin with Quick Fruit Chutney1 pound pork tenderloin, trimmed, cut into 8 pieces, and lightly pounded
Coarse-grained salt and cracked black pepper
2 tsp extra-virgin olive oil
1 small onion, thinly sliced
½ cup apple cider
½ cup cider vinegar
2 tsp sugar
¼ tsp crushed red pepper
1 cinammon stick
½ cup frozen or fresh cranberries
½ cup dried apricots
½ cup dried prunes
1 large apple, peeled, cored, and thinly sliced
1 tbsp finely grated orange zest
Preheat oven to 250. Season pork with salt and pepper on both sides.
Heat olive oil over medium-high heat in a large nonstick pan until hot
but not smoking. Add pork and cook, turning once, until golden brown and
cooked through, 2 to 3 minutes per side. Transfer to an ovenproof platter.
Hold in oven while you prepare chutney.
Add onion to pan and cook, stirring often, until slightly softened, 3 to 4
minutes. Increase heat to high and add apple cider, vinegar, sugar, crushed
red pepper, and cinnamon stick. Bring to a boil. Add cranberries, apricots,
and prunes. Reduce heat to a simmer. Add apple and cook until sauce is slightly
thickened, 3 to 5 minutes. Add orange zest and cook for 1 minute more. Discard
Divide pork among four plates. Pour chutney over pork and serve.
-Kathleen Daelemans, Getting Thin and Loving Food