Makes 6 servings. Difficulty
Cranberry chutney: 1 garlic bulb 1 Tablespoon olive oil 1 large sweet onion, finely chopped 1/2 cup finely chopped granny smith apple 1/2 cup dried cranberries 1/2 cup balsamic vinegar 1/2 cup sugar
For pork tenderloin: 2 pork tenderloins Salt and freshly ground black pepper 1 Tablespoon olive oil 1 teaspoon garlic salt 1 teaspoon freshly ground black pepper 3/4 cup dry white wine 3/4 cup gf chicken broth 3 Tablespoons gf flour
To prepare chutney: Preheat oven to 350°F.
Cut about 1/4" off top of pointed end of garlic bulb, exposing cloves. Place bulb in center of an 8"x8" square of aluminum foil. Drizzle garlic with olive oil and fold up sides of foil to encase bulb entirely. Roast bulb in oven for 45 to 60 minutes or until garlic cloves are very soft. Let cool.
Gently squeeze garlic cloves into a small saucepan. Stir in onion, apple, cranberries, balsamic vinegar and sugar. Bring mixture to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer for 30-45 minutes, stirring occasionally. Chutney is done when onion and apples are very tender and mixture has thickened. Remove chutney from heat and let cool.
Adjust oven temperature to 325°F.
Turn tenderloins fat-side down. Make a single lengthwise cut down centers of loins, cutting to within 1/2" of other side.
Spread roasts open like a book. Make two parallel cuts on either side of the original cuts, being careful not to cut all the way through the roasts (within 1/2 inch of the back sides). Cover roasts with plastic wrap. Working from center to edges, pound with flat side of a meat mallet to 3/4-1" thickness. Remove and discard plastic wrap.
Season pork all over with salt and freshly ground black pepper. Spread 2/3 cup of chutney down center of tenderloins. Starting at a long side, roll up tenderloins. Tie snuggly with kitchen twine, securing in 3 inch intervals.
In a large oven-safe pan, large enough to accomodate both tenderloins, heat oil over medium-high heat. Add tenderloins to pan and brown on all sides. Transfer pan to oven and roast for 40 minutes or until internal temperature of meat reaches 155°F. Spread roasts with 1/3 cup of chutney during final 15 minutes of cooking time. Remove roasts from pan and transfer to a platter. Tent with foil to keep warm and allow meat to rest.
Place roasting pan over medium heat. Carefully pour wine into pan to deglaze, scraping up browned bits on bottom of pan. Strain pan juices into a saucepan.
In a small bowl, whisk gf chicken broth and gf flour together until smooth. Add chicken broth mixture to saucepan. Bring gravy to a boil. Reduce heat and simmer for 5-10 minutes or until thickened. Adjust seasonings to taste with salt and freshly ground black pepper.
To serve, cut kitchen twine and remove. Slice tenderloins into 1" slices. Serve topped with gravy.