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Herbed pork tenderloins with Apple Chutney Recipe

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This recipe for Herbed pork tenderloins with Apple Chutney, by , is from Judy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Barnett

Category:
Category:

Ingredients:  
Ingredients:  
Apple Chutney
1 cup chopped yellow onion
2 Tbsp minced fresh ginger
1 cup freshly squeezed orange juice ( 4 oranges)
3/4 cup apple cider vinegar
1 cup light brown sugar, tightly packed.
1 tsp whole mustard seeds
1/4 tsp crushed red pepper flakes
11/2 tsp kosher salt
6 Granny Smith apples, peeled, cored, and 1/2 inch diced
3/4 cup raisins
Chutney stays in refrigerator for up to 2 weeks.

Pork Tenderloins

2 pork tenderloins ( 2-3 lbs total)
1 Tbsp minced fresh rosemary
1 tbsp chopped fresh thyme
salt and pepper
good olive oil
10-12 slices prosciutto

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

Pork Tenderloins

Preheat oven to 450.
Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, theme, 1 tbsp salt, and 1 tsp pepper in a small bowl.
Rub the tenderloins over with 2 tbsp of olive oil. Sprinkle all sides with herb mixture. If there is a thinner tail tuck it under. Wrap the tenderloins completely with a single layer of prosciutto. Tie in several places with kitchen string to hold and prosciutto.
Roast 20-25 minutes until it reads 140 medium rare- let rest for 15 minutes before slicing.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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