Makes 4 servings. Difficulty
3 Granny Smith apples, peeled, cored and cut into 1/2 inch dice 1 medium onion, chopped 1/3 cup raisins 3 Tablespoons fresh ginger, peeled and minced 1 cup packed brown sugar 1 cup cider vinegar 3 Tablespoons unsalted butter Dash of cayenne pepper Salt and freshly ground black pepper 3 Tablespoons fresh cilantro, chopped
1 pork tenderloin Salt and freshly ground black pepper 1 Tablespoon olive oil
In a large saucepan, combine the apples, onions, raisins, ginger, brown sugar, vinegar, 3 tablespoons butter, cayenne pepper and 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat and simmer until the solids are very tender and the liquid has reduced to a syrupy glaze, about 20-30 minutes.
While the chutney is simmering prepare the pork tenderloin. Preheat the oven to 425°F.
Heat olive oil in a large oven-proof skillet over medium-high heat. Add tenderloins and cook until lightly browned on one side, about 1-1/2 minutes. Turn tenderloins over, transfer skillet to oven and roast for about 20 minutes, or until internal temperature registers 150ºF. Transfer the pork tenderloin to a platter and tent with foil. Let rest for 10 minutes. Slice the pork tenderloin into 1/2 inch slices and spoon chutney over top. Serve.