Roast Pork Tenderloin with Vanilla Apple Chutney

If you’re trying to find a chic however straightforward, quick, and simple addition to your vacation table this year, look no more than this joint Tenderloin with Apple Vanilla Indian relish. In fact, it’s very easy to create, it might even be excellent as a nighttime dinner! The pork is dead juicy, and also the vanilla apple Indian relish is created with a seasoner (!) and is tart, slightly sweet, and earthy. You’re getting to love this mix.

Before this formula, I’d ne'er used vanilla during a savory dish. it absolutely was wonderful! I tend to consider vanilla as terribly sweet, since it’s sometimes ready in frozen dessert, cookies, etc. however it adds a beautiful earthy flavor to the Indian relish, that is a lot of tart (from the eating apple apples) and savory (from the shallot) than it's sweet. With simply barely of refined sugar additional, it’s the right balance of flavors to try with the merely seasoned pork.

Ingredients

For the Pork:

• 2 lb. pork tenderloin trimmed of large pieces of fat
• kosher salt to taste
• black pepper to taste
• 1 tablespoon canola oil or other neutral tasting oil

For the Vanilla Apple Chutney:

• 1 small shallot finely diced
• 2 tablespoons butter
• 2 granny smith apples peeled, cored, and diced
• 1/4 cup apple cider vinegar
• 1/4 cup apple cider or apple juice
• 1/2 vanilla bean halved and pulp scraped from the inside with the blunt edge of a knife (see notes)
• 1 tablespoon brown sugar

Instructions

1. Place a cast iron (or other heavy) skillet in the oven and preheat to 450 degrees F.
2. While the oven and skillet is preheating, season the pork tenderloin generously with kosher salt and black pepper on all sides, and leave out of the fridge to come closer to room temperature.
3. When the oven has preheated, carefully remove skillet from oven. Place 1 tablespoon oil in the skillet and swirl to coat.
4. Place the pork tenderloin in the center of the skillet and roast in the oven for 10 minutes at 450 degrees.
5. After 10 minutes, decrease temperature to 400 degrees, flip pork over, and continue roasting for another 10-15 minutes, or until internal temperature of pork has reached 145 degrees for medium-rare, or 160 degrees for medium doneness.
6. Allow pork to rest for at least 10 minutes on a cutting board tented with foil before slicing.
7. Meanwhile, to make the chutney, sauté the shallot in the butter (2 tablespoons) over medium-high heat in a medium pot until softened and starting to brown (about 3 minutes).
8. Add the diced apples and continue sautéing until they start to soften (about 2 minutes).
9. Add a pinch of salt, the apple cider vinegar (1/4 cup), apple cider/juice (1/4 cup), half a vanilla bean pod pulp, and brown sugar (1 tablespoon). Stir to mix together well and simmer uncovered on low heat for about 10 minutes, or until apples are very soft.
10. Use a potato masher to smash the apple chutney just a few times, until nicely thickened. You still want chunks of apples to be present.
11. Serve apple chutney on the sliced roast pork.

Adapted from HERE

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