10/2/2018 Print - Peppered Pork Pork Tenderloin and Citrus Pecan Chutney

Peppered Pork Pork Tenderloin And Citrus Pecan Chutney

Serves 6

Ingredients

2 (1 pound) pork tenderloins

¼ cup plus 2 tablespoons olive oil, divided

1 teaspoon kosher salt, divided

1 tablespoon ground black pepper

1 cup apple cider vinegar

1½ teaspoons orange zest, divided

½ cup fresh orange juice

½ cup sugar

1 (3-inch) cinnamon stick

1/3 cup chopped dried apricots

½ cup chopped dried pineapple

½ cup orange marmalade

½ cup chopped toasted pecans

Garnish: toasted pecans

Instructions

1 Rub pork with 2 tablespoons oil, ½ teaspoon salt, and pepper. Set aside.

2 In a medium saucepan, combine vinegar, 1 teaspoon zest and juice, sugar, cinnamon, apricot, pineapple, and remaining ½ teaspoon
salt, and bring to a boil over medium-high heat. Reduce heat, and simmer, stirring occasionally, 10 minutes. Remove cinnamon stick
with a slotted spoon, and discard. Stir in orange marmalade, pecans, and remaining ½ teaspoon orange zest.

3 In a large skillet, heat remaining ¼ cup oil over medium-high heat. Cook pork tenderloin 6 minutes per side or until a meat
thermometer inserted in thickest portion registers 145°. Remove from heat; cover, and let stand 10 minutes. Slice, and serve with
chutney. Garnish with toasted pecans, if desired.

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