5 Minute Gourmet - Pork Tenderloin with Rhubarb Cherry Chutney



Pork Tenderloin with Cherry Chutney

May 13, 2008
pork tenderloin with cherry chutney
Frances Janisch

Pork tenderloins are a fast, lean dinner option for busy families. We've paired ours with a sweet-tart homemade cherry chutney. Serve with couscous and a green salad.

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Cal/Serv:
Yields:
Prep Time: 0 hours 10
Cook Time: 0 hours 20
Total Time: 0 hours 30
Ingredients
medium orange
small onion
Granny Smith apple
dried cherries
cider vinegar
1/4 c. brown sugar
1 tbsp. grated peeled fresh ginger
2 tsp. dried tarragon
1/4 tsp.
2 tsp. coarsely ground black pepper
pork tenderloins
Directions
  1. Prepare outdoor grill for covered direct grilling on medium.
  2. From orange, grate 1 teaspoon peel and squeeze 1/3 cup juice. In 2-quart saucepan, combine orange peel and juice, onion, apple, cherries, vinegar, sugar, and ginger. Heat to boiling on high. Reduce heat to medium and cook 8 to 10 minutes or until slightly thickened. Spoon chutney into serving bowl. Makes about 2 1/3 cups.
  3. Meanwhile, in cup, combine tarragon, 1/4 teaspoon salt, and 2 teaspoons coarsely ground black pepper. Pat pork dry with paper towels and rub with tarragon mixture, pressing to coat.
  4. Place pork on hot grill rack; cover grill and cook pork 18 to 20 minutes or until temperature on instant-read thermometer, inserted into thickest part of pork, reaches 155 degrees F, turning pork occasionally. Transfer pork to cutting board; let stand 10 minutes for easier slicing.
  5. Serve sliced pork with chutney.





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Date: 03.12.2018, 00:26 / Views: 51361