Roasted Pork Tenderloin with Cherry & Tomato Chutney
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Ingredients

  • For Chutney
  • 1 1/2 cups   fresh or frozen (thawed; see Tip) dark sweet cherries, pitted and chopped
  • 1/3 cup   chopped onion
  • 1/3 cup   sugar
  • 1/3 cup   cider vinegar
  • 1 tablespoon   minced fresh ginger
  • 1 1/2 teaspoons   yellow mustard seed
  • 1/2 teaspoon   ground cinnamon
  • 1/2 teaspoon   ground allspice
  • 1/2 teaspoon   salt
  • 1/2 teaspoon   coarsely ground pepper
  • 1 1/3 cups   chopped tomatoes, slightly underripe
  •  
  • For Pork
  • 2   pork tenderloins, 1 pound each, trimmed of fat
  • 1/3 cup   reduced-sodium chicken broth
  • 2 tablespoons   canola oil, divided
  • 1/2 teaspoon   salt
  • 1/2 teaspoon   freshly ground pepper
  • 1/2 teaspoon   dried thyme leaves
  • Fresh cilantro sprigs for garnish (optional)
  • : Be sure to measure frozen cherries while still frozen, then thaw. (Drain before using).Note: A nonreactive pan or container—stainless steel, enamel-coated or glass—is necessary when preparing acidic foods, such as cherries, to prevent the food from reacting with the pan or container. Reactive pans, such as aluminum or cast-iron, can impart an off color and/or off flavor in acidic foods.

Instructions

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