you are so tender and lovable.
But let's face it, a tad bit boring on your own.
...a match made in heaven.
Roasted Pork Tenderloin with Cherry Chutney
So perfect together.
A marriage of flavors that will knock your socks off.
Assuming you have socks on, of course.
This recipe is just like the perfect marriage...
you have two completely different people
that have enough in common (such as they both have onion) to blend well,
and are good alone,
but together they bring out the best in each other.
Go ahead and grab a tissue.
1 1/2 lb. pork tenderloin (Note: Not the same as pork loin, which is also good, but you're after the most tender cut here, which is the TENDERLOIN)
Pat dry with paper towels, and season well with salt, pepper, onion powder, and paprika. I mixed the seasonings together and then patted on, gave it a good Swedish massage.
Tip: If you want perfectly round medallions, tie that bad boy up with some baker's twine. I did not. Hence the oval shape of these slices.
Place in a roasting pan. Roast uncovered at 375 degrees for about 20 minutes, then turn up the heat to 425 degrees and roast for another 10-15 minutes. If you're nervous, test with a meat thermometer. But honestly, it's hard to screw up this. Nowadays, it's good to have pink pork. I won't lie, I'm still a little hexed by that modern notion. I do mine a super pale pink so it's still juicy, but doesn't leave you explaining to others that's it's really safe and tasty to eat.
Remove from oven, cover with foil and let rest for 10 minutes. Slice thinly, plate up and top with Cherry Chutney.
Cherry Chutney
I realize this recipe seems like you're haphazardly cleaning out the spice cupboard, but trust me... it is enchantingly delicious. Plus you know you want to say Chutney.
Starts off looking like a disaster...
But as it simmers away, the smell of this spicy Chutney is mysteriously enticing.
It took me to a medieval castle with candles flickering, a big rustic wooden table piled with fruit and crusty bread, and roasted turkey legs being ravished by hairy woodsmen that probably smelled like sweat and leather.
OK, back to reality. Here's how to make it:
Cherry Chutney
2 cups dried tart cherries
1 1/2 cups brown sugar
2 T. dried minced onion
2 cups water
3/4 cup red wine vinegar (Although any milder vinegar would work)
1/4 cup raspberry balsamic vinegar (If you don't have this, just use all red wine vinegar)
1 T minced fresh ginger (can I get a 'hell ya' for those tubes of fresh minced herbs)
1/2 t. cumin (just trust me)
1/2 t. ground cinnamon
4 whole cloves
grated rind from one lemon
1 shake of red pepper flakes
Combine all ingredients in a large saucepan, and bring to a boil. Reduce heat to medium and cook, uncovered, until thick (about 45 minutes to an hour), stirring occasionally. If you can find them, discard the cloves. Serve warm or at room temperature.
Note: Leftover chutney can be stored in an airtight container in the fridge for up to 2 weeks.
Posted by: Rona
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