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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pork Tenderloin with Plum Chutney Recipe

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This recipe for Pork Tenderloin with Plum Chutney is from Grossman Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 c. apple cider vinegar
4 medium uncooked scallions, sliced
6 T. packed light brown sugar
1 T. ginger root, peeled and grated
1 tsp. dry mustard
5 medium plums, ripe, pitted, and cut into 1" chunks (red recommended)
6 T. dried plain bread crumbs, Italian Style
2 T. pine nuts
1 1/2 lb. pork tenderloin
4 tsp. Dijon mustard
Directions:
Directions:
Preheat oven to 475º. Bring the vinegar, scallions, brown sugar, ginger and dry mustard to a boil in a medium skillet over medium heat. Boil to form a syrup, 4-5 minutes. Stir in the plums; reduce the heat to low, and cook until the plums are soft and well glazed, about 10 minutes. Transfer to a bowl to cool. Meanwhile, combine the bread crumbs and pine nuts in a food processor or blender and grind to a fine consistency. Transfer the mixture to a plate or a sheet of wax paper. Rub the tenderloin all over with the Dijon mustard, then roll in the bread crumb mixture to coat and set in a baking dish. Roast until the pork reaches an internal temperature of 160º, 20-25 minutes. Remove from the oven and let stand 10 minutes before slicing. Serve with the chutney on the side. Serves 8.

 

 

 

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