|Seared Pork Loin Smothered in Fresh Apple Chutney|
For Chutney You'll Need: 1/2 cup white onion or a small shallot (peeled and diced), 1/4 cup golden raisins (whole), 2 medium apples (fresh and organic; peeled, cored and diced), 1 Tbsp unsalted butter, 1 Tbsp virgin olive oil, 2 Tbsp orange liqueur, 1/8 cup honey (fresh, organic), 1/8 cup crab apple jelly, 1/2 tsp Malaysian curry, 1/4 tsp kosher salt, 1/8 tsp freshly grated nutmeg, pinch black pepper, 1/2 cup water, au jus sauce from pork, taste for salt and add if needed
For the Pork You'll Need: 1.5 pound center cut pork tenderloin (very lean), 1 Tbsp unsalted butter, 1 Tbsp virgin olive oil, salt and pepper, 1 additional Tbsp butter, 1/8 cup low sodium chicken stock
|Saute onions, raisins & apples|
|Freshly Picked Apples|
How to Serve: Slice the pork into 1/2" slices. Place it on a large serving platter (I use a heat safe one so I can place it in a warming oven if necessary). With heaping spoonfuls, spoon the chutney over the pork. Serve and enjoy.
Note, we like to make this after picking fresh apples in Julian.
CLICK HERE - to return to Main Entree Page
CLICK HERE - to return to Meat/Seafood List
CLICK HERE - to return to Home Page