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The winner of our Easter Dinner by unanimous decision. Flavorful and juicy pork with a tart and sweet/savory chutney… Mmmmm, yummy!
Chez served his with Roasted Golden Potatoes with Brown Butter and Capers and Roasted Fennel and Carrots, but that's another show!
Ingredients
- 3/4 cup cherry preserves
- 3 tablespoons balsamic vinegar
- 3/4 teaspoon ground allspice
- 1 tablespoon vegetable oil
- 2/3 cup chopped onion 2 cups cherries, pitted (frozen or fresh)
- 1/4 teaspoon cayenne pepper
- 1 1/4-pound pork tenderloin
Preparation
- Mix preserves, vinegar, and allspice in medium bowl. Set aside 1/4 cup of preserves mixture for glaze; Place tenderloins in plastic (gallon-size) bag and add balance preserves mixture.
- Marinate for at least 2- but not more than 24 hours.
- Heat oil in large skillet over high heat. Add onion; sauté 1 minute.
- Add cherries, cayenne, and reserved preserves mixture. Boil chutney until thick, stirring often, about 8 minutes.
Season with salt. Cool chutney. - Preheat oven to 375F.
- When ready to cook, sprinkle pork with salt and pepper.
- Cook over high heat on cast iron frying pan to brown (3 minutes per side).
- Move pan to oven and roast until thermometer inserted into thickest part of pork registers 155°F, turning often and brushing with glaze, about 45 minutes total.
- Transfer pork to platter. Let rest 10 minutes.
- Re-warm reserved chutney; serve with pork.
