|
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
 |
|
| 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 |
 |
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.
|
Print-friendly
view
|
