Herbed Pork Tenderloins with Apple Chutney

Herbed Pork Tenderloins with Apple Chutney

Makes 6 to 8 servings.

Preheat the oven to 230 C (450 F).

  • 2 pork tenderloins (2½ to 3 pounds total)
  • 15 mL (1 TBSP) minced fresh rosemary leaves
  • 15 mL (1 TBSP) chopped fresh thyme leaves
  • 15 mL (1 TBSP) kosher salt
  • 5 mL (1Tsp) freshly ground black pepper
  • 30 mL (2 TBSP) good olive oil
  • 10 to 12 slices prosciutto
  • Apple Chutney (recipe follows)

Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, salt and pepper in a small bowl. Rub the tenderloins all over with olive oil. Sprinkle all sides with the herb mixture. If there is a thinner “tail,” fold it underneath so the tenderloin is an even thickness throughout. Wrap the tender- loins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the “tail” in place.

Roast for 20 to 25 minutes, until an instant-read  thermometer  inserted in the middle of the end of the tenderloin reads 60 C (140 F) for medium rare and 63 C (145 F) for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with the Apple Chutney.

Make it ahead: Assemble the pork completely, wrap tightly and refrigerate for up to 24 hours. Roast before serving.

Apple Chutney

Of course, you can serve Herbed Pork Tenderloins with store-bought chutney, but homemade apple chutney with fresh ginger and raisins is easy to make and delicious!

Makes 5 cups

  • 1 cup chopped yellow onion
  • 2 TBSP) minced or grated fresh ginger (see note)
  • 1 cup) freshly squeezed orange juice (4 oranges)
  • ¾ cup) apple cider vinegar
  • 1 cup) light brown sugar, lightly packed
  • 1 Tsp) whole mustard seeds
  • ¼Tsp crushed red pepper flakes
  • 1½ Tsp kosher salt
  • 6 tart apples, peeled, cored and in ½-inch dice
  • ¾ cup raisins

Note: To mince ginger, I peel it, dice it and process it in a mini food processor.

Combine the onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper flakes and salt in a medium-size saucepan. Add the apples to the mixture as you chop to keep them from turning brown. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat and simmer for 50 minutes to 1 hour, stirring occasionally, until most of the liquid has evaporated. Stir in the raisins and serve warm, at room temperature or cold.

Make it ahead: Store covered in the refrigerator for up to 2 weeks.

Recipes reprinted from Make it Ahead. Copyright © 2014 by Ina Garten.Published by Clarkson Potter/ Publishers, a division of Penguin Random House, LLC.

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