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Delicious Herbed Pork Tenderloins with Apple Chutney Recipe

A warm apple dressing gives this seemingly simple dish a burst of flavor.
Delicious Herbed #Pork Tenderloins with Apple Chutney #Recipe #Lunch
Ingredients
Apple Chutney (Makes 5 Cups)
  • 1 cup chopped yellow onion
  • 2 tablespoons minced or grated fresh ginger
  • 1 cup freshly squeezed orange juice (4 oranges)
  • ¾ cup apple cider vinegar
  • 1 cup light brown sugar, lightly packed
  • 1 teaspoon whole mustard seeds
  • ¼ teaspoon crushed red pepper flakes
  • 1½ teaspoons kosher salt
  • 6 Granny Smith apples, peeled, cored, and ½-inch-diced
  • ¾ cup raisins
Herbed Pork
  • 2 pork tenderloins (2½ to 3 pounds total)
  • 1 tablespoon minced fresh rosemary leaves
  • 1 tablespoon chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • Good olive oil
  • 10 to 12 slices prosciutto
  • Apple Chutney
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Instructions
  1. Preheat the oven to 450 degrees.
  2. Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner “tail,” fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the “tail” in place.
  3. Get Full Recipe HERE