Roasted Pork Tenderloin with Apple Chutney

By A_Liebmann

Ingredients

• 2 1- to 1 1/4-pound trimmed pork tenderloins
• 1/2 cup apple cider
• 1/2 cup dry red wine
• 1 cup purchased apple chutney
• 2 garlic cloves, chopped
• 2 tablespoons fresh thyme leaves plus sprigs for garnish
• 2 tablespoons olive oil
• ** If you can't find apple chutney try using some mango chutney. You can heat it on the stove and mix in chopped pieces of apple.

Details

Servings 6

Preparation

Step 1

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.

Read More http://www.epicurious.com/recipes/food/views/Roasted-Pork-Tenderloin-with-Apple-Chutney-240364#ixzz0lkyy87rq