You Asked for It: Spiced Pork Tenderloin With Apple Chutney
ELLEN FOLKMAN | Special to the Times
Apple chutney is the perfect accompaniment to pork tenderloin.
I have misplaced a recipe for pork tenderloin with make-ahead chutney. It was from the October 1994 issue of Bon Appétit magazine. Does anyone have the recipe? Thank you.
Pat Simkus, Brandon
Monica Gummer of Homosassa shares the recipe from Bon Appétit. When Pat sent her request, she mentioned it was an easy and quick meal. She was right. It's delicious too. There are so many flavors from all the spices in both the pork marinade and chutney. There are many different spices but they all work well together. The flavors do not compete but rather complement. The chutney is a nice accompaniment with tender peppers, apples and currants.
Val Sommerville of New Port Richey would like the grilled roast beef sandwich from the former Ollie's restaurant in St. Petersburg. Val says it's the best you would ever eat and she hopes someone has the recipe.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email firstname.lastname@example.org. Include your name, city and phone number.
© 2013 Tampa Bay Times
Spiced Pork Tenderloin With Apple Chutney
3 cups finely chopped peeled Granny Smith apples (about 4 medium)
1 cup chopped onion
1 cup packed golden brown sugar
1 cup water
¾ cup cider vinegar
½ cup chopped red bell pepper
½ cup dried currants
1 tablespoon chopped peeled fresh ginger
½ teaspoon chopped garlic
1 teaspoon salt
½ teaspoon dried crushed red pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
For the pork:
¼ cup olive oil
3 tablespoons chopped garlic
½ teaspoon ground cumin
½ teaspoon cayenne pepper
½ teaspoon ground cinnamon
3 pounds pork tenderloins
To make chutney, combine all ingredients in a large heavy saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer until liquid is slightly syrupy, stirring occasionally, about 1 hour. Season chutney with salt and pepper. (Can be prepared 1 week ahead. Cover and refrigerate. Bring to room temperature before serving.)
For the pork, combine oil, garlic, cumin, cayenne pepper and cinnamon in bowl. Rub over pork. Cover pork and refrigerate at least 4 hours or overnight.
Preheat oven to 400 degrees. Heat large nonstick skillet over high heat. Season pork with salt and pepper. Add to skillet in batches and brown on all sides, about 5 minutes per batch. Transfer pork to large baking pan. Roast pork until thermometer inserted into thickest part registers 155 degrees, about 15 minutes. Transfer pork to a platter and let rest 5 minutes.
Cut pork into ½-inch-thick slices and serve with chutney.
Source: Monica Gummer of Homosassa via Bon Appétit