Our featured products used in this recipe:

Mango Chutney 

 

Apple Chutney

Make sure you use your meat thermometer – you don’t want to overcook (or undercook) this easy to cook lean meat.

Ingredients

  • 2 Tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 Tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1-2 Tablespoons vegetable oil
  • 1 pound pork tenderloin
  • 1 large tart apple, such as Granny Smith, (for about 1 cup chopped)
  • 1/2 cup  Mango Chutney
  • 1/4 cup raisins
  • 1/4 cup water

Directions

Preheat the oven to 350ºF. Combine the flour, thyme, brown sugar, salt, pepper in a large ziploc bag. Add the pork tenderloin and shake to coat all sides. Shake off excess.

In an oven-proof sauté pan over high heat, add the pork tenderloin when the oil in the pan is very hot. Sear the tenderloin until browned on all sides, about 2-3 minutes.

Place the pan into the oven and roast for about 22-25 minutes, until a meat thermometer inserted into the centre of the meat registers about 155-160ºF, is slightly pink, with clear juices. Take the pork out of the oven and let it rest 5-10 minutes before slicing, and tent loosely with foil to allow the juices to be reabsorbed. Slice meat diagonally in 1/2 inch slices.

While the pork roasts, core and finely chop (do not peel) the apple. Stir the apple, mango chutney, raisins and water together in a small saucepan. Bring to a boil, stirring the sauce. Lower the heat and allow to simmer for about 6-7 minutes, until the sauce is slightly reduced. Ladle over the roasted pork tenderloin slices and serve with roasted potatoes, green beans and carrots.

* This meal is equally delicious using the Apple Chutney!