https://www.copymethat.com/r/6SexD7p2d/herbed-pork-tenderloins-with-apple-chutn/
105412340
JZXVtwu
6SexD7p2d
2024-10-26 10:15:38
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Ingredients
- subheading: APPLE CHUTNEY:
- subheading: 1 cupchopped yellow onion:
- subheading: 2 tablespoonsminced or grated fresh ginger (see note):
- subheading: 1 cupfreshly squeezed orange juice (4 oranges):
- subheading: ¾ cupapple cider vinegar:
- subheading: 1 cuplight brown sugar, lightly packed:
- subheading: 1 teaspoonwhole mustard seeds:
- subheading: ¼ teaspooncrushed red pepper flakes:
- subheading: 1½ teaspoonskosher salt:
- subheading: 6 Granny Smith apples, peeled, cored, and ½-inch-diced:
- subheading: ¾ cupraisins:
- subheading: PORK TENDERLOINS:
- subheading: 2 pork tenderloins (2½ to 3 pounds total):
- subheading: 1 tablespoonminced fresh rosemary leaves:
- subheading: 1 tablespoonchopped fresh thyme leaves:
- subheading: Kosher salt and freshly ground black pepper:
- subheading: Good olive oil:
- subheading: 10 to 12 slicesprosciutto:
- subheading: Cooking pork tenderloins for the first time was a revelation to me because I didn't grow up eating pork. I prep them-seasoning them with rosemary and thyme and wrapping them with prosciutto-and then roast them just before dinner. I love to serve these with homemade 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!:
- note: Notes: For the Pork Tenderloins, the pork can be cooked medium rare because there is no longer a concern about trichinosis. Overcooked pork will be dry and flavorless. For the Apple Chutney, to mince ginger, I peel it, dice it, and process it in a mini food processor.
- MAKE IT AHEAD TIPS: For the Apple Chutney, store covered in the refrigerator for up to 2 weeks. For the Pork Tenderloins, assemble the pork completely, wrap tightly, and refrigerate for up to 24 hours. Roast before serving.
Steps
Directions at today.com
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