PORK TENDERLOIN W/ APRICOT CHUTNEY

PORK TENDERLOIN W/ APRICOT CHUTNEY image

Categories Pork

Yield 6 servings

Number Of Ingredients 11

Previous Next

1 1/2 C. dried Apricot halves
1 C. raisins
3 C. water
1 1/2 t. graded orange zest
1 1/2 t. grated lime zest
2 jalapeno chiles, finely chopped (remove the seeds if desired)
2 med. red bell peppers, seeded and chopped
1 C. orange juice, preferably fresh
2 T. fresh lime juice
2 1/2 C. sugar
6 whole pork tenderloins

Steps:

1. Soak the apricots and raisins in water for several hours or overnight. 2. Pour the dried fruits with their soaking water into a saute pan, adding more liquid to at least half the depth of the fruit. Add the zests, jalapenos and bell peppers and simmer for about 15 min. or until tender. 3. Add the juices and bring to a boil. Reduce the heat, add the sugar, and simmer, stirring very frequently, until the liquid is reduced and thickened. Cook the tenderloins over medium-hot grill or roast at 450 in oven. Total cooking itme will be 20-30 min. depending on cooking method. Slice and arrange on warm plates. Sppon chutney over the clies. Note: Sauce can be made up to 3 days ahead of time and refrigerated. Serve slightly warmed or at room temperature. Variation: For additional flavor, marinate the pork tenderloines in adobado, a seasoning paste. Combine: 1 C. brown sugar 1/4 C. chile powder 2 T. lime juice 1/4 t. each salt & pepper 2 t. minced garlic 1 t. olive oil Mix to a paste. Rub the paste on the meat and marinate anywhere from 1/2 hr. to overnight in the refrigerator. Grill or roast as above. Adobado is not to be confused with adobo, the vinegar-based sauce used for pickling.