Seared Pork Tenderloin with Quick Fruit Chutney
This is a super easy, show stopping, one dish meal perfect for cool fall nights and easy entertaining. The pork can be pounded and frozen ahead of time and the chutney can be made ahead too. On nights you really want to impress, serve with buttermilk mashed sweet potatoes which can be made a day ahead and reheated in the microwave just before serving.
Up the good calories: For the last 1 to 2 minutes of cooking add some chopped greens to the pan such as Swiss chard, beet greens, turnip greens or spinach. If you add washed baby spinach, do so off the heat because it will wilt in a nanosecond.
Serves 4
Ingredients
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| 1 | pound pork tenderloin, trimmed, cut into 8 pieces, lightly pounded |
| Coarse-grained salt and cracked black pepper | |
| 3 | tablespoons flour |
| 1 | tablespoon + 2 teaspoons Enova oil |
| 2 | garlic cloves very thinly sliced |
| 1/2 | cup apple cider or apple juice |
| 1 | cup chicken stock |
| 1 | tablespoon cider vinegar |
| 1/2 | cup frozen cranberries or more if you like |
| 1/2 | cup dried apricots, coarsely chopped |
| 1/2 | cup dried prunes, coarsely chopped |
| 1 | large apple, peeled, cored and thinly sliced |
| 1 | tablespoon fresh rosemary |
| 1 | teaspoon fresh thyme |
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Preheat
the oven to 250 degrees. One at a time, place pork slices, cut side up,
between 2 sheets of plastic wrap. Using a meat pounder or bottom of a heavy
pot, pound the pork to 1/8 inch thick. Work from center out. Season pork
with salt and pepper on both sides. Place flour in a shallow dish. Dredge
pork slices in flour, shaking off all excess. Place pork slices on a rack
or cookie sheet but don't let them touch one another or the flour will gum
up. |
|
Heat
1 tablespoon Enova oil over medium-high heat in a non-stick pan until hot
but not smoking. Add pork and cook, turning once, until golden brown and
cooked through, about 2 to 3 minutes per side. Remove to an oven proof platter.
Hold warm in oven while you prepare sauce. |
|
Reduce
heat to medium and add 2 teaspoons Enova Oil and the garlic. Cook until
garlic is lightly golden, about 2 minutes. |
|
Add
apple cider, chicken stock, cider vinegar, cranberries, apricots and prunes.
Bring to a boil, immediately reduce to a simmer and cook until cranberries
pop and sauce is slightly thickened, about 3 to 5 minutes. Add apples, rosemary
and thyme, cook 1 to 2 minutes or until apple slices just soften. This is
where you add the greens if you so desire. Divide pork among four serving
plates, pour chutney over pork slices. Serve immediately. |