Apple Chutney-Stuffed Tenderloin

By á-165274

From Michael Symon on "The Chew"

Ingredients

• Apple Chutney
• 1 small onion (small diced)
• 1 teaspoon fresh ginger (peeled, grated)
• 1/2 teaspoon ground coriander
• 1/2 tablespoon mustard seeds
• 2 Granny Smith apples (peeled and small diced)
• 2 tablespoons brown sugar
• 1/2 cup water
• 2 tablespoons apple cider vinegar
• Pork Tenderloin
• 1 pork tenderloin (about 1 1/2 pounds, silver skin removed, butterflied)
• 4 ounces pancetta (sliced)
• 2 tablespoons chipotle puree
• 1/2 lime (juice only)
• 3 tablespoons extra-virgin olive oil
• 1/4 cup scallions (thinly sliced)
• 1/4 cup pickled chilies (sliced in to rings)
• 1 bunch cilantro (root ends removed)
• Kosher salt and freshly ground black pepper (to taste)

Details

Preparation time 60mins
Adapted from abc.go.com

Preparation

Step 1

For the Apple Chutney: in a large sauté pan, add 1 tablespoon of olive oil and place over medium heat. Add the onions, season with salt and sauté for 2 to 3 minutes. Add the ginger, coriander, mustard seeds and apples and cook for an additional minute. Add the brown sugar, water and vinegar, reduce the heat to medium low, partially cover and cook for 15 minutes, until the apples are softened and the liquid has cooked to almost nothing. Remove from heat and sight aside to cool completely.

Preheat the oven to 450ºF.

On a piece of parchment paper the length of the tenderloin, place the pancetta slices, overlapping, in an even layer.

On a cutting board, lay the butterflied tenderloin flat and season with salt and pepper on all sides. Spoon 1 cup of the apple chutney into the cut side. Roll up tightly like a jelly roll. Place the stuffed tenderloin seam side down on the pancetta and roll up tightly, tucking the ends and using the parchment to help.

Wrap the rolled tenderloin in plastic wrap, twisting the ends and sealing tightly. Refrigerate for 1 hour. Unwrap the pork and place on a foil lined sheet tray.

Bake for 20-25 minutes, gently turning halfway through, until the pancetta is crisped and the pork is cooked though. Remove to a cutting board to rest for 5 minutes.

For the salad, in a medium bowl, add the chipotle puree, lime juice and 2 tablespoons of olive oil. Season with salt to taste. Add the scallions, picked chilies and cilantro, and toss to coat.

Slice the tenderloin and transfer to a platter. Garnish with the salad along with its juices.