• Rita Winthrop

Fall Harvest Pork Tenderloin with Red Wine Apple Chutney

Listen, I don't make pork often in our house - more often than not, it comes out too tough, or doesn't have enough flavor, or is too dry. To top it off, Frank doesn't love it in general, so I just tend to not buy it, and we still with what we like - chicken, steak or seafood. But when we ventured to the store this past weekend, and Frank suggested I buy a pork tenderloin, I jumped at the opportunity to make something new - I love trying new recipes, and whats the worst that happens, it sucks and we just eat the sides or make breakfast instead - brinner, amiright?


Anyway, I spent a good chunk of yesterday thinking about how I was going to prepare this pork tenderloin - I love the challenge, don't get me wrong, but even with the idea of brinner in my head, I still don't want to make a dinner that sucks. That being said, I started poking around online at various recipes to see if anything sparked my interest. I found a recipe by the goddess herself, Ina Garten that involved marinating in some cider, and I knew exactly what I needed to do. All recipe creation is, is taking inspiration, mixing a bunch of random ingredients together and hoping for the best. If you know what flavor combinations you like, odds are good you can come up with something - so off into the kitchen I went.

I had one can of a hard cider in my fridge, but it didn't feel like that enough would be flavorful. So I added wine, red wine. Because who doesn't love anything marinated in wine? I added in some seasonings - rosemary, cinnamon, a little honey to sweeten, salt, pepper and garlic. One ingredient from the recipe I found that I thought I should add - minced ginger. I wish I could have marinaded this for longer, but the flavor, trust me, just smells like fall. I let the pork marinate in this for about 3 hours, but I would recommend doing for at least 8 if not overnight.


When I was ready to start cooking, I took the meat out of the marinade, and placed it in a large baking dish - I surrounded it with diced brussel sprouts and with a quick drizzle of EVOO, and a dash of salt and pepper, I popped it into the oven at 425 degrees.


While that was cooking, I decided I needed more to top off this pork (especially if it didn't come out amazing!) I thinly sliced one apple with my mandolin, and added to a hot pan with EVOO. After about 3-5 minutes and the apples began to brown and become soft, I poured in the remaining marinate - AKA wine soaked apples. I brought to a slow boil, lowered the temperature, and allowed the liquid to cook down the entire time the pork was in the oven.


After about 30-40 minutes, the smells coming out of my kitchen were heavenly. The pork was perfectly cooked - juicy, flavorful, and topped with the sweet apple 'chutney' it came out so much better than I expected. I'm lucky to have even gotten a picture, because we ate it so incredibly fast. I would highly recommend giving this one a whirl for an easy dinner this week.


Fall Harvest Pork Tenderloin with Red Wine Apple Chutney

Prep Time: 10 minutes (plus at least 3 hours to marinate)

Cook Time: 40 minutes


Ingredients

  • 1 lb pork tenderloin

  • 1 12 oz can hard cider

  • ½ cup red wine

  • 1 tablespoon ginger

  • 1 tablespoon cinnamon

  • 2 tablespoons rosemary

  • 1 teaspoon garlic

  • ¼ cup maple syrup or honey

  • Salt and pepper to taste

  • 1 thinly sliced apple

Directions

  1. Mix together all ingredients excluding the apple in a large bowl. Allow pork to marinate for at least 3 hours, but preferably 8 hours or overnight.

  2. Remove meat from bowl and place in a large baking dish. Surround by veggies of choice, drizzle with olive oil and a little more salt and pepper.

  3. Place in oven at 425 degrees for about 30-40 minutes until meat thermometer reads at 145. Remove from heat and allow to rest for 5-10 minutes before slicing and serving.

  4. If making the red wine apple chutney - slice an apple thinly on a mandolin.

  5. Over medium high heat, saute apple in a little olive oil for 3-5 minutes until softened and browned. Pour in remaining marinade and bring to a boil.

  6. Lower heat, and allow to slowly simmer/low boil for the remainder of the time the meat is in the oven to allow to thicken. Serve on top of the pork for an extra added spice.


xx

Rita




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newport, ri