PORK TENDERLOIN WITH CRANBERRY APPLE CHUTNEY
The zingy-sweet fruit compote complements the spices in the rub in this juicy pork roast that can be your holiday headliner. -Teresa Ralston, New Albany, Ohio
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings (1 cup chutney).
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Mix first five ingredients; rub over pork. Place on a rack in a shallow roasting pan. Roast until a thermometer reads 145°, 20-30 minutes. Remove roast from oven; tent with foil. Let stand 5 minutes before slicing., Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Add remaining ingredients; cook and stir until apples are tender. Serve with pork.
Nutrition Facts : Calories 350 calories, Fat 13g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 727mg sodium, Carbohydrate 37g carbohydrate (30g sugars, Fiber 3g fiber), Protein 23g protein.
ROASTED PORK TENDERLOIN WITH APPLE CHUTNEY
Provided by Sara Foster
Categories Roast Thanksgiving Low Cal Dinner Apple Pork Tenderloin Fall Winter Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Rinse pork and pat dry. Place in shallow bowl. Mix cider, wine, chutney, garlic, and thyme leaves in small bowl. Pour mixture over pork; cover and marinate at room temperature 1 hour or chill up to 3 hours.
- Preheat oven to 375°F. Heat oil in large ovenproof skillet over medium-high heat. Remove pork from marinade, reserving marinade. Add pork to skillet, sprinkle with salt and pepper, and cook until light brown on all sides, about 6 minutes total.
- Pour reserved marinade over pork. Transfer skillet to oven; roast pork, basting occasionally, until instant-read thermometer inserted into thickest part registers 145°F, about 20 minutes for medium (temperature will rise about 10 degrees). Transfer pork to cutting board. Tent with foil; let rest 5 minutes.
- Slice pork; transfer to platter. Pour pan sauce and juices over. Garnish pork with thyme sprigs.
ROAST PORK TENDERLOIN WITH CREAMED CORN AND APPLE-RAISIN CHUTNEY
Categories Milk/Cream Garlic Pork Roast Dinner Mint Rosemary Corn Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- For pork:
- Combine first 6 ingredients in processor and chop finely. Blend in oil. Transfer marinade to glass baking dish. Add pork tenderloins to marinade, turning to coat. Cover dish with plastic wrap and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
- Meanwhile, prepare creamed corn:
- Cook 1 cup corn kernels in heavy medium pot of boiling salted water until tender, about 2 minutes. Drain well and set aside. Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until soft, about 3 minutes. Add flour and stir 2 minutes. Slowly whisk in chicken broth; whisk until mixture thickens and boils. Stir in cream. Bring mixture to simmer. Add remaining 5 cups corn kernels and simmer until mixture is thick, stirring occasionally, about 10 minutes. Cool slightly. Transfer to processor and coarsely puree. Stir in 1 cup cooked corn kernels. (Can be prepared 1 day ahead. Chill.)
- Preheat oven to 400°F. Heat 3 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Remove pork from marinade. Add pork to skillet and sauté until brown on all sides, about 5 minutes. Transfer skillet to oven and roast pork until a meat thermometer inserted into center registers 180°F, about 10 minutes.
- Bring corn to simmer. Spoon corn onto plates, dividing equally. Slice pork tenderloins and place atop corn, dividing equally. Top with Apple-Raisin Chutney and serve.
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