PORK TENDERLOIN STUFFED WITH APPLE PECAN CHUTNEY

Serves: 10
What you will need:
2 Pork Tenderloins about 1 lb each
Chutney
1 tbsp Patricia & Paul Picual EVOO
1 ½ Honey crisp apples peeled and chopped
½ red onion diced (about ⅓ c)
1 c pecans chopped
½ tsp fresh rosemary
1 tsp fresh thyme
¼ tsp cayenne
½ tsp ginger
¼ tsp nutmeg
½ tsp salt
2 tbsp brown sugar
2 tbsp Patricia & Paul Mission Fig Balsamic
1 tbsp worcestershire
Squeeze of lemon
2 tbsp raisins or dried cranberries
Marinade
1 tsp fresh rosemary
3 tbsp Patricia & Paul Mission Fig balsamic
1 tbsp grainy mustard
1 tbsp water
2 cloves garlic minced
½ tsp salt
Pinch of pepper
Preparation:
Prep tenderloins by butterflying them and pounding them out. Whisk marinade ingredients
together and set aside. Heat a saute pan over med and add onions. Sweat for 2 minutes.
Add apples and cook for 5 minutes over med-low heat. Add spices, brown sugar, balsamic,
worcestershire and lemon.
Cook for 4 minutes over low. Stir in pecans and raisins and remove from heat.
Evenly split filling and distribute between tenderloins, then roll and tie or use toothpicks
to keep together. Place in a lidded casserole dish and pour marinade over the top of both
tenderloins. Let set for at least two hours. Heat oven to 350, bake with lid on for 25-30
minutes, then take lid off and bake for another 7-10 minutes. Then rest for 5 minutes before
cutting. Meat should be cooked to 140 for medium rare (slightly pink), 155 for well (almost
white).
Slowly and carefully slice tenderloins and place neatly on a tray, serve warm.

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