Pork Tenderloin with Apple-Cranberry Chutney

By KDCooks

Great Cold Weather Dish!

Ingredients

• Pork:
• 2 lbs. pork tenderloin, trimmed of all visible fat
• 1 TB Dijon or Country Dijon mustard
• 1 TB Olive Oil
• 2 cloves garlic, minced or crushed
• ½ teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• Salt & Pepper
• Chutney:
• 1 cup Apples (I used Golden Delicious) - chopped
• 1 cup Cranberries, fresh whole
• 1 cup Red onion, chopped
• 1 cup Apple juice, unsweetened
• 1 TB Cider Vinegar,
• 1/2 cup Brown Sugar packed

Preparation

Step 1

Preheat oven to 350 F.

In small bowl, combine oil, mustard, garlic, thyme and rosemary. Season pork with Salt & Pepper, then rub mustard mixture over both sides of pork.

Bake at 350 degrees until a meat thermometer reaches 160 degrees, about 45 minutes. Let it stand for a 5-10 minutes to settle juices before cutting.

While roasting the pork tenderloin, combine the red onion, chopped apple, cranberries in sauce pan.

Saute over medium heat until soft. Stir in Apple Juice, Vinegar, and Brown sugar.

Turn up the heat and boil until the sauce has reduced (approximately 5 minutes).

Place the pork tenderloin on a platter. Slowly pour the apple-cranberry mixture over the pork.