Recipe: Pork Tenderloin with Cranberry Chutney (Meat Candy)

26 Apr

We’ve done a few pork recipes lately, (see Pork Loin with Mushroom Sauce and Pork Tenderloin with Blueberry Sauce), but my interest in pork and the possibilities for flavors with it began with a recipe from my Better Homes and Gardens cookbook. I have to admit, when I read “pork with cranberry chutney,” I had two responses. The first response was, “What’s chutney?”

chut·ney/ˈCHətnē/

Noun: A spicy condiment made of fruits or vegetables with vinegar, spices, and sugar, originating in India.

Well, okay. That’s answered. My second question was, “Who would ever put fruit with meat?” It turns out lots of people do, and they love it. In fact, when I finally made this, my family just about did cartwheels. It has become a huge hit- big enough of a hit to inspire other fruit/pork pairings. So, without further ado, here it is: the long awaited Meat Candy.

Pork Tenderloin with Cranberry Chutney (Meat Candy)

Ingredients:

  • 1.5 lb pork tenderloin
  • 1tbsp olive oil
  • 1 tbsp butter
  • 1 can whole cranberry sauce
  • ¼ cup apple juice or cider
  • 2 tbsp dried cranberries
  • 1 tbsp packed brown sugar
  • ¼ tsp dried rosemary, crushed
  • salt
  • pepper

Directions:

  1. Tie pork with three or four pieces of string to help it maintain shape during cooking.
  2. Salt and pepper pork on all sides.
  3. Heat oil/butter in a dutch oven over medium-high heat and saute the pork on all sides until golden brown.
  4. Cover and reduce heat to low, cook 30-40 minutes or until meat is fully cooked. (155 degrees when thermometer is pushed into the center.)
  5. While meat cooks, stir together the cranberry sauce, apple juice, dried cranberries, brown sugar, and rosemary in a small heavy saucepan.
  6. Bring to a boil, reduce heat, simmer, uncovered, for 5-8 minutes or until chutney reaches desired consistency, stirring occasionally.
  7. Season to taste with salt and pepper, set aside.
  8. When meat is done cooking, remove from the dutch oven and loosely cover with foil. Allow to rest for 10 minutes before slicing and serving with chutney over the top.

Do you have any fruit/meat pairings you especially like? We’d love to hear them in the comments.

Download the .pdf version of this recipe: Pork Tenderloin with Cranberry Chutney

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5 Responses to “Recipe: Pork Tenderloin with Cranberry Chutney (Meat Candy)”

  1. Nicole-The Galley Gourmet April 26, 2011 at 8:12 pm #

    We love our chutney and I have to agree that it is “meat candy”. Sometimes I find myself eating more chutney than meat:) Lovely to meet your blog.

    • chefshellina April 26, 2011 at 8:41 pm #

      Seriously- there’s always meat leftover around here, but never any chutney. 😉 Thanks for coming by!

  2. Natalie April 26, 2011 at 11:18 pm #

    Thanks for dropping by today and for your comment! Your blog looks like a lot of fun!

    • chefshellina April 26, 2011 at 11:26 pm #

      Well thanks, Natalie! I enjoyed your blog very much as well. Hope to see you around again! 🙂

Trackbacks/Pingbacks

  1. Whole Cranberry Sauce Recipes - May 7, 2011

    […] Recipe: Pork Tenderloin with Cranberry Chutney (Meat Candy) « The … 1.5 lb pork tenderloin; 1tbsp olive oil; 1 tbsp butter; 1 can whole cranberry sauce ¼ cup apple juice or cider; 2 tbsp dried cranberries; 1 tbsp packed brown sugar; ¼ tsp dried rosemary, crushed; salt; pepper. Directions: . […]

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