RIVERSIDE INN PORK TENDERLOIN WITH DRIED CHERRY CHUTNEY

RIVERSIDE INN PORK TENDERLOIN WITH DRIED CHERRY CHUTNEY image

Yield 4 Persons

Number Of Ingredients 13

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1/2 cup balsamic vinegar
2 1lb. pork tenderloins
2 Tbls. olive oil
1 tsp. salt
1/2 tsp. fresh ground black pepper
1 cup finely chopped onion
1 green pepper, chopped
1 can peeled tomatoes, seeds removed
1 clove garlic
6 oz. dried cherries
1 tsp. cumin
1 tsp. turmeric
2 oz. sugar

Steps:

Heat olive oil in skillet. Sprinkled pork with salt and pepper. When oil is hot, brown tenderloins on medium-high heat for 2.5-3 minutes on each side until nicely browned. Remove tenderloins from skillet. Add onion and cook over medium heat for 2 minutes. Then add green pepper and cook for 1 minute. Remove skillet from heat and stir in garlic, tomatoes, dried cherries, balsamic vinegar, cumin, turmeric and sugar. Bring to a boil then simmer for 15 minutes, or until slightly thickened. In food processor, pulse this mixture to the consistency of a relish. Preheat oven to 400 degrees. Pour chutney over tenderloins and bake for 20 minutes. Remove from oven and let tenderloins rest for 15 minutes. Slice tenderloins into medallions and serve with chutney. Serves 4.