Herbed Pork Tenderloins with Apple Chutney

today.com

mema4one

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:

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!: 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.

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