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Oven Roasted Pork Tenderloin with Apple Poblano Chutney Recipe

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This recipe for Oven Roasted Pork Tenderloin with Apple Poblano Chutney, by , is from The Hanus Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Greg Trefz
Added: Thursday, October 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 pork tenderloins
3 T. olive oil, virgin style
kosher salt to taste
ground pepper to taste
1 T. unsalted butter
2 sprigs fresh sage

Apple Poblano Chutney:
1 T. unsalted butter
1 cup peeled, cored, diced Granny Smith apples
1 red onion, diced
3 cloves garlic, minced
1/2 c. roasted Poblano Chile peppers
1/2 c. white wine
1 c. jalapeño jelly
kosher salt to taste
ground pepper to taste

Directions:
Directions:
Roasted Poblano Peppers:
Lightly oil the surface of the pepper and roast over flame or under the broiler until they are charred on all sides. Place in plastic bag for 10 minutes. Peel off the charred skin and discard. Slit pepper down the middle, remove, and discard the seeds. Heat 1 tablespoon of butter in a large nonstick pan and saute over medium heat. Add apples, onions and garlic and cook for about 5 minutes or until they are just beginning to soften. Blend in the Poblanos and saute briefly. Pour in wine and cook until wine has reduced, shaking or stirring to prevent sticking. Add the jelly and stir until it has
melted. The mixture will be thick and jam like.

Preheat oven to 350º, prepare tenderloins by rubbing with 1 T. olive oil. Sprinkle generously with salt and pepper. Heating remaining 1 T. of olive oil with butter. Pan sear the tenderloins till golden brown on all sides. Remove from pan and sprinkle with sage. Roast tenderloins, turning once, for about 10 minutes. Cover with tin foil and let rest 5 minutes before serving. Serve with chutney.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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