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Roasted Pork Tenderloin with Apple Chutney

Roasted Pork Tenderloin with Apple Chutney

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  • 2 1- to 1 1/4-pound trimmed pork tenderloins
  • 1 cup purchased apple chutney
  • 2 tablespoons fresh thyme leaves plus sprigs for garnish

Recipe Preparation

  • Rinse pork and pat dry. Place in shallow bowl. Mix cider, wine, chutney, garlic, and thyme leaves in small bowl. Pour mixture over pork; cover and marinate at room temperature 1 hour or chill up to 3 hours.

  • Preheat oven to 375°F. Heat oil in large ovenproof skillet over medium-high heat. Remove pork from marinade, reserving marinade. Add pork to skillet, sprinkle with salt and pepper, and cook until light brown on all sides, about 6 minutes total.

  • Pour reserved marinade over pork. Transfer skillet to oven; roast pork, basting occasionally, until instant-read thermometer inserted into thickest part registers 145°F, about 20 minutes for medium (temperature will rise about 10 degrees). Transfer pork to cutting board. Tent with foil; let rest 5 minutes.

  • Slice pork; transfer to platter. Pour pan sauce and juices over. Garnish pork with thyme sprigs.

Reviews Section

Recipe: Ina Garten’s Cider-Roasted Pork Tenderloins with Roasted Plum Chutney

If you’re planning a date night in, there’s no better person to turn to for reliably delicious, easy-to-follow recipes than Ina Garten. This month the star of Food Network’s Barefoot Contessa will debut her tenth cookbook, Cooking for Jeffrey, an ode to her husband and the many memories they’ve shared over the course of their life together.

We’re sharing three recipes — a main, a side, and a dessert — from the new book for a delicious date night at home menu.

Like all of Ina’s recipes, this roasted pork tenderloin is simple yet impressive. Marinated overnight in a mixture of apple cider, maple syrup, and warm spices like coriander and cinnamon, it’s perfect for a chilly fall evening spent at home.

And while the big flavors of the pork can stand on their own, a roasted plum chutney (which starts on the stovetop and finishes in the oven — all in the same pan!) complements the dish and gives it that extra-special touch.

Prosciutto Pork Tenderloins with Apple Chutney

It’s no secret that Ina Garten, or otherwise known as “The Barefoot Contessa” is an inspiration to me. Her cookbooks are full of reliable recipes that “wow.” I found the recipe for Herbed Pork Tenderloins with Apple Chutney in her “Make it Ahead” cookbook, and what was unusual was that it wasn’t featured on Food Network, as almost all her recipes are. So I had no reviews to read, which is usually the first thing I do before committing to making a new recipe. Feeling up for the risk, I decided to go for it right out of the cookbook without a single review in mind.

The end result was that this dish turned out to be, hands down, one of, if not the best, meals I’ve ever made.

I had a small struggle deciding how perfect to try to get the prosciutto around the tenderloins, but eventually I decided that a rustic approach would do just fine. That was the most difficult part of the recipe and that just comes down to technique. After I had the tenderloins prepared, I wrapped them in plastic and tucked them in the fridge. Then I got to work on the Apple Chutney.

The chutney came recommended by Ina to serve with this pork, and unlike the pork, there were reviews for the chutney recipe, and the reviews had me skeptical. But, when Ina says make the chutney with the pork, you make the chutney with the pork. So chutney I made. I did something I rarely do and that is deviate from the recipe. Inspired by the wise words of Alton Brown, “Raisins are always optional.” In this house, we tend to agree. So I omitted the raisins. No regrets. Folks, let me tell you about this chutney. It-is-very-special. The ginger adds a zing to this salty, sour, sweet, spicy, savory jam. It is, without a doubt, the last chutney recipe I will ever turn to. I will be making this chutney for the rest of my culinary life. That pretty much sums up how I feel about the chutney. The recipe produced 2.5 pint size mason jars from Ina’s recipe. It stores well in the refrigerator for a couple of weeks and also freezes well.

Apple Glazed Pork Tenderloin

Preheat an oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold the tenderloin without folding it.

Heat the olive oil in a large skillet over medium-high heat, and brown the pork tenderloin on all sides. Remove the browned tenderloin to the prepared baking dish. Sprinkle all sides of the meat with salt, pepper, and parsley.

Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the Riesling wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.

Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.

Bake loin in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-onion mixture.

Recipe Summary

  • 1 (1 1/2-lb.) pork tenderloin
  • ½ teaspoon coarse-grain salt
  • ½ teaspoon freshly ground pepper
  • PAM Original No-Stick Cooking Spray
  • 2 tablespoons unsalted butter
  • ½ cup diced sweet onion
  • 1 ½ cups peeled and diced Granny Smith apples
  • ¾ cup cherry preserves
  • ½ cup dried sweetened cherries
  • 2 tablespoons chili sauce
  • ½ teaspoon Worcestershire sauce

Pat pork tenderloin dry with paper towels, and sprinkle with salt and pepper. Coat a roasting rack with cooking spray, and place in a roasting pan coated with cooking spray. Place tenderloin on rack.

Bake, on middle oven rack, at 375° for 25 minutes or until a meat thermometer inserted into thickest portion of pork tenderloin registers 160°.

Melt 2 Tbsp. butter in a small saucepan over medium-high heat add 1/2 cup diced onion, and sauté 3 minutes or until golden and tender. Reduce heat to medium, and stir in diced apples and next 4 ingredients. Cook, stirring occasionally, 3 minutes or until apples are slightly softened.

Cut pork diagonally into 1-inch-thick medallions, and arrange on a serving platter spoon Cherry-Apple Chutney over pork.

Are Pecans Healthy?

We all know pecans are delicious, but did you know pecans are also incredibly nutritious? They contain both fiber and protein, and compared to other major tree nuts, they also are among the lowest in carbs per serving, say what? For all these reasons we are so proud to have been asked by the American Pecan Council to develop some recipes that will help you put pecans to good use in your kitchens!

Here are a few of our favorite recipes that use pecans!

Spiced Oven-Roasted Pork Tenderloin

Remember that Date Apple Chutney recipe I posted last week? Ya, well, this pork tenderloin is that recipes best friend. Try them both together for a delicious dish. Or just make the pork, because it’s darn good on its own!

Spiced Oven-Roasted Pork Tenderloin
Yield: 4 servings

1 teaspoon Hungarian paprika

1 teaspoon freshly ground black pepper

1 pound pork tenderloin, silver skin removed (see note below)

1 tablespoon extra-virgin olive oil

In a small bowl, mix together the cumin, chipotle, paprika, salt, pepper and garlic powder.

Pat the tenderloin dry and season it with the spice rub. Allow to sit at room temperature for 30 minutes. Dust off any excess spice rub.

Adjust an oven rack to the middle position, then preheat the oven to 350ºF.

Heat a large, oven-safe sauté pan (large enough to accommodate the pork) over high heat until very hot. Add the olive oil, swirl the pan to distribute the oil and heat until shimmering. If it begins to smoke, that’s okay.

Add the tenderloin and allow to cook for 2 minutes, undisturbed, until nicely seared. Using tongs, rotate the tenderloin ¼ turn and continue to sear, again for 2 minutes. Once seared, rotate again another ¼ turn and sear for another 2 minutes. Upon rotating the tenderloin to the fourth and final side, hold the tenderloin off the pan with your tongs and insert the digital probe of an oven-safe meat thermometer from the end of the tenderloin into the center. The tip of the probe must reach approximately halfway into the tenderloin.

Replace the tenderloin in the pan on the fourth and final side, and transfer the sauté pan, uncovered, into the oven. Set the digital thermometer to 145ºF.

When the thermometer beeps, after about 15 minutes, transfer the tenderloin to a cutting board, cover loosely with foil, and allow the tenderloin to rest for 15 minutes before slicing.

Note: Similar to the iridescent color of a pearl, silver skin is the inedible connective tissue that covers a small portion of the thicker end of the tenderloin. Too tough to pull off with your bare hands (unlike a layer of fat), the silver skin can be removed, using your knife of choice, by simply filleting it off. Do this by cutting just under the silver skin with the tip of your knife, angling your knife slightly upwards, then cutting the silver skin off in strips. Alternatively, you can ask your butcher to remove the silver skin.

Recipe Summary

  • 1 ½ cups fresh lime juice
  • ¾ cup olive oil
  • 6 cloves garlic, sliced
  • 2 teaspoons salt
  • 6 tablespoons dried oregano
  • 2 (1 pound) pork tenderloins

Place lime juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Shake sealed bag until ingredients are well mixed. Taste the marinade for tartness. If too tart, add a little more oil. Not enough zing, add more lime. The garlic and salt flavors should also be up front, yet not overpowering. Place tenderloins in the bag, seal, and turn to coat. Marinate in the refrigerator for 2 to 5 hours.

Preheat grill for medium heat.

Lightly oil the grill grate, and discard marinade. Grill tenderloins for 20 to 30 minutes, turning once, or to desired doneness.

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Recipe Summary

  • Brine:
  • 2 teaspoons black tea leaves (such as Darjeeling or Assam)
  • 3 cups unsweetened apple juice
  • 3 tablespoons kosher salt
  • 3 tablespoons brown sugar
  • ½ teaspoon black peppercorns, crushed
  • 6 whole cloves
  • 1 bay leaf
  • 3 cups cold water
  • 2 (1-pound) pork tenderloins, trimmed
  • Chutney:
  • 2 cups unsweetened apple juice
  • 2 teaspoons black tea leaves (such as Darjeeling or Assam)
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1 ½ cups diced onion
  • 4 cups diced peeled Rome apple (about 3 large)
  • ½ cup golden raisins
  • 2 tablespoons brown sugar
  • 1 tablespoon cider vinegar
  • 1 teaspoon minced peeled fresh ginger
  • ½ teaspoon kosher salt
  • ¼ teaspoon coarsely ground black pepper
  • ⅛ teaspoon ground cardamom
  • ⅛ teaspoon ground cinnamon
  • Dash of ground cloves
  • Remaining ingredients:
  • 1 teaspoon olive oil
  • ½ teaspoon white peppercorns, crushed
  • ½ teaspoon black peppercorns, crushed
  • Cooking spray

To prepare brine, place 2 teaspoons tea leaves on a double layer of cheesecloth. Gather edges of the cheesecloth together, and tie securely.

Combine 3 cups apple juice and next 5 ingredients (through bay leaf) in a large saucepan, and bring to a boil. Cook for 1 minute, and remove from heat. Add cheesecloth bag cover and steep 5 minutes. Discard cheesecloth bag. Add 3 cups water, and cool to room temperature. Pour liquid into a large heavy-duty zip-top plastic bag. Add pork tenderloins to bag seal and marinate in refrigerator 8 hours or overnight, turning the bag occasionally.

To prepare chutney, bring 2 cups juice to a boil in a large saucepan. Remove from heat. Stir in 2 teaspoons tea leaves, and steep for 2 minutes. Strain juice mixture through a sieve into a bowl discard solids. Reserve juice mixture.

Heat butter and 1 teaspoon oil in pan over medium-low heat. Add onion cook for 20 minutes or until golden brown, stirring frequently. Stir in apple cook 5 minutes. Add reserved juice mixture, raisins, and next 8 ingredients (through ground cloves). Bring mixture to a boil over medium-high heat reduce heat to medium. Cook 30 minutes or until apple is tender and mixture is thick. Remove from heat.

Remove pork from bag discard brine. Pat pork dry with paper towels. Brush pork with 1 teaspoon oil sprinkle on all sides with 1/2 teaspoon white peppercorns and 1/2 teaspoon black peppercorns. Place pork on a broiler pan coated with cooking spray. Bake at 350° for 40 minutes or until a thermometer registers 160° (slightly pink). Place pork on a platter, and let stand for 5 minutes. Cut pork across the grain into thin slices. Serve with chutney.

Pan-Roasted Pork with Apple Chutney and Pepper Relish

In a medium skillet, heat 1/2 tablespoon of the olive oil. Add the apple and cook over high heat until browned on the bottom, about 3 minutes. Add the vinegar, brown sugar, mustard seeds, allspice and cayenne and simmer over moderate heat until thickened, about 5 minutes. Season with salt and pepper.

In a large skillet, heat 2 tablespoons of the olive oil. Add the jalapeños, red and yellow peppers, onion, garlic and ginger. Cover and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes. Season with salt and pepper. Transfer the pepper relish to a bowl and wipe out the skillet.

In the same large skillet, heat the remaining 1 tablespoon of olive oil. Season the pork tenderloins with salt and pepper and add to the skillet. Cook them over moderate heat on 4 sides until lightly browned, about 3 minutes per side. Cover and cook, turning once, until an instant-read thermometer inserted in the center registers 145°, about 10 minutes. Transfer the tenderloins to a carving board, cover loosely with foil and let rest for 10 minutes. Slice the pork 1/3 inch thick and serve with the chutney and pepper relish.

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