Fresh Apple Chutney over Seared Pork Loin

Seared Pork Loin Smothered in Fresh Apple Chutney
Serves 4
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
How to Prepare Chutney: In a large saute pan over medium heat, warm the butter and olive oil. Add the onions, raisins and apples. Saute until softened slightly (about 5 minutes) stirring occasionally. Add the liqueur and stir generously for about 3 minutes. In a small bowl, stir together the honey and jelly until combined. Add this to saute pan. Also add the curry, salt, nutmeg and pepper. Reduce heat to low and stir every couple of minutes. Stir in 1/2 cup water. Continue to saute over low heat for 20-30 minutes. Sauce will thicken. If sauce becomes too thick, add another 1/2 cup water (up to two times, as needed). Add the butter-stock-au jus mixture from the pork pan (noted below). Set aside.

Freshly Picked Apples
How to Prepare Pork: Using an oven safe saute pan, heat the butter and olive oil. Generously salt and pepper the pork loin on all sides. Using tongs, place the pork loin in the saute pan. Let it sear on each side until you get a slight browning all over. Transfer the pork loin to a preheated 350 degree F oven for 40-45 minutes until a meat thermometer reads 155-160 degrees F. Let it rest for 5 minutes before slicing. Carefully, using an oven mitt (handle will be hot from oven), transfer the saute pan to the stove-top. On medium-low heat, add 1 Tbsp butter and 1/8 cup chicken stock. Stir until you get some of the brown bits and au jus from the pork loin. Set this sauce aside (for the chutney).

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.

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