Pork Tenderloin Medallions With Cherry-Apple Chutney
Makes 4 servings
1 (1 1/2-lb.) pork tenderloin
1/2 teaspoon coarse-grain salt
1/2 teaspoon freshly ground pepper
PAM Original No-Stick Cooking Spray
2 tablespoons unsalted butter
1/2 cup diced sweet onion
1 1/2 cups peeled and diced Granny Smith apples
3/4 cup cherry preserves
1/2 cup dried sweetened cherries
2 tablespoons chili sauce
1/2 teaspoon Worcestershire sauce
How to Make It
Pat pork tenderloin dry with paper towels, and sprinkle with salt and pepper. Coat a roasting rack with cooking spray, and place in a roasting pan coated with cooking spray. Place tenderloin on rack.
Bake, on middle oven rack, at 375° for 25 minutes or until a meat thermometer inserted into thickest portion of pork tenderloin registers 160°.
Melt 2 Tbsp. butter in a small saucepan over medium-high heat; add 1/2 cup diced onion, and sauté 3 minutes or until golden and tender. Reduce heat to medium, and stir in diced apples and next 4 ingredients. Cook, stirring occasionally, 3 minutes or until apples are slightly softened.
Cut pork diagonally into 1-inch-thick medallions, and arrange on a serving platter; spoon Cherry-Apple Chutney over pork.
Great recipe. Would definitely make it again. We used it to entertain some friends and everyone loved it. The pork did take longer than 25 mins. We used a thermometer to make sure we got the right temperature. The sauce is very easy and goes great with the pork tenderloin.
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