This is the first recipe published to this blog! I’m starting with a relatively easy recipe that doesn’t require any unusual equipment. Guests always seem to love this one. It is a wonderfully savory and tender pork dish with just the right amount of sweet. As a bonus, pork tenderloin is actually a wonderfully healthy cut of meat. It’s very lean. So lean, in fact, that it made it on to the American Heart Association’s Heart-Check list. Pork tenderloin is also much less expensive than its beef counterpart.
- 2 lb whole pork tenderloin
- Coarse sea salt
- Fresh ground black pepper
- 1 tbsp oil and/or butter
- 1 tbsp butter
- 4 medium-sized sweet apples (e.g., honey crisp)
- 1/4 cup dried cranberries
- 3 tbsp brown sugar
- 3 tbsp cider vinegar
- 2 tbsp fresh-peeled & minced ginger
- 1/4 tsp salt
- 1/4 tsp dry mustard
- 1/8 tsp ground allspice
- 1 tbsp fresh chopped parsley
- Take out your pork tenderloin and pat it down with a paper towel to remove all the excess moisture. Getting that moisture off is essential for a nice sear.
- Trim any excess fat off of the tenderloin.
- Liberally season the surface with coarse salt. No need to be shy with the salt. Add some coarse pepper to taste. Set the tenderloin aside while we prep the chutney; letting it get closer to room temperature will also help us get a nice sear.
- Peel and core the apples.
- Chop the apple into roughly quarter-inch cubes. No need to be too precise on the chops – some texture variation is nice.
- Portion out the remaining chutney ingredients: butter, cranberries, brown sugar, vinegar, ginger, salt, mustard, and allspice.
- Start preheating the oven to 375 °F (190 °C). Meanwhile, get your oven-safe skillet nice and hot on the stove top.
- Add your oil and/or butter to the skillet. If using oil, it should be shimmering. If using butter, the butter should melt very quickly and start to brown.
- Add the tenderloin and sear with high heat for 2-3 minutes on all sides – including the ends. Don’t forget to use the edge of the pan to cover more surface area of the tenderloin.
- Once your tenderloin is seared with a nice crust on all sides, move it the entire skillet to the oven. It will be cooking until the internal temperature reaches 145 °F (63 °C). This usually takes 15 to 20 minutes depending on your oven.
- Back to the chutney: on the stove top, melt the butter at medium-high heat for the chutney in a saute pan.
- Once the butter is melted add the apples and brown for about 4 minutes.
- Add all of the remaining chutney ingredients and bring to a boil.
- Immediately cover and reduce heat to low. Simmer for 8 minutes.
- After the 8 minutes are up, uncover. Bring heat back to high to cook off most of the remaining watery liquid that is in the pan.
- Turn off the heat and cover to keep until we’re ready to serve.
- Around now, your pork should be up to a safe 145 °F (63 °C). Pull it out of the oven, place on a cutting board and allow to rest for at least 3 minutes (preferably 10 minutes).
To Plate and Serve
- Slice tenderloin into 3/4″ medallions.
- Top with apple chutney.
- Optionally, garnish sparingly with parsley.