Over the holiday, I made this pork tenderloin recipe for Scooter and me for a Sunday dinner. The cranberry and fig flavor of the chutney make this a perfect winter meal. And I highly recommend making extra chutney. It's wonderful with any other pork dishes you make.
What you'll need:
1/2 c. canned whole cranberry sauce
1/4 c. mulled apple cider*
1/4 c. snipped dried figs
2 Tbs. brown sugar
1/2 tsp. dried rosemary
Salt and pepper to taste
1 lb. pork tenderloin pieces, cut thin
1 Tbs. cooking oil
What you'll need to do:
1. In a small saucepan, combine the cranberry sauce, cider, figs, sugar, and rosemary. Bring to a boil over medium to medium-high heat.
2. Reduce heat to low and simmer for 15 minutes or until the chutney reaches the desired consistency. Season with salt and pepper as desired. Set aside.
3. Heat cooking oil in a large nonstick frying pan over medium high heat. Add a few pieces of pork, but don't crowd them. Cook for 3-5 minutes on each side or until the juices run clear. Repeat until all meat is cooked.
4. Serve by spooning a little of the chutney onto the pork (and be sure to keep the chutney handy in case you want more!).
*Scooter likes bold flavors, and I have to say that the mulled cider made this especially good. If you can't buy mulled cider, you can make it. Martinelli's makes mulling spices that I highly recommend. We buy a container of apple juice, simmer it with the mulling spices for 15-20 minutes, then let the cider cool and return it to the container it came in. You can easily store it in your fridge for a couple of weeks this way, and it's nice to quickly pour a mug-full and zap it in the microwave for a hot drink on a cold night. Obviously, we loved mulled cider in our house.
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