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
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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. |