Herbed Pork Tenderloins with Apple Chutney

By courtneyepowell

Ingredients

• Apple Chutney:
• 2 pork tenderloins (2 1/2 to 3 lbs total)
• 1 T minced fresh rosemary
• 1 T chopped fresh thyme leaves
• 1 T kosher salt
• 1 t fresh ground black pepper
• 2 T olive oil
• 10-12 slices prosciutto
• 1 c chopped yellow onion
• 2 T minced or grated fresh ginger
• 1 c fresh squeeze orange juice
• 3/4 c apple cider vinegar
• 1 c light brown sugar, lightly packed
• 1 t whole mustard seeds
• 1/4 t crushed red pepper flakes
• 1 1/2 t kosher salt
• 6 tart apples, peeled, cored and in 1/2 inch dice
• 3/4 c raisins

Preparation

Step 1

Make chutney:
Combine onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper flakes and salt in med size saucepan.

Add apples to the mixture as you chop to keep them from turning brown. Bring to a boil over med-high heat, stirring occasionally. Reduce heat and simmer for 50 mins to 1 hr, stirring occasionally, until most of the liquid has evaporated. Stir in raisins and serve warm, at room temp or cold. Makes 5 cups.

Tenderloin:

Preheat oven to 450.

Place tenderloins on a sheet pan and pat dry with paper towels. Combine rosemary, thyme, salt and pepper in a small bowl. Rub tenderloins all over with oil. Sprinkle all sides with herb mixture. If there is a thinner "tail" fold it underneath so tenderloin is an even thickness throughout. Wrap tenderloins completely with a single layer of prosciutto. (Place prosciutto sideways with ends wrapping under tenderloins.) Tie in several places with kitchen string to hold prosciutto and "tail" in place.

Roast 20-25 mins, until instant read thermometer reads 140 for med rare and 145 for medium. Cover the tenderloins tightly with foil and allow to rest at room temp for 15 mins. Slice diagonally in thick slices and serve warm with apple chutney.