IE 11 is not supported. For an optimal experience visit our site on another browser.

PORK TENDERLOIN WITH DRIED-CHERRY CHUTNEY AND CARAMELIZED-ONION SAUCE

RATE THIS RECIPE
(0)
RATE THIS RECIPE
(0)

Ingredients

Marinade:
  • 1 cup onion
  • 1/3 cup water
  • 3 tablespoon dry red wine
  • 2 tablespoon olive oil
  • 2 clove garlic
  • 2 pound pork tenderloin
Remaining ingredients:
  • 1 cup onion
  • 1/3 cup water
  • 3 tablespoon dry red wine
  • 2 tablespoon olive oil
  • 2 clove garlic
  • 2 pound pork tenderloin
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon Dried-Cherry Chutney
  • 1/8 teaspoon Caramelized-Onion Sauce
  • 1/8 teaspoon Whole chives
Dried-Cherry Chutney:
  • 1 cup onion
  • 1/3 cup water
  • 3 tablespoon dry red wine
  • 2 tablespoon olive oil
  • 2 clove garlic
  • 2 pound pork tenderloin
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon Dried-Cherry Chutney
  • 1/8 teaspoon Caramelized-Onion Sauce
  • 1/8 teaspoon Whole chives
  • 4 cup tart cherries
  • 3 cup sugar
  • 2 cup water
  • 1 1/2 cup red wine vinegar
  • 1 cup diced vidalia or other sweet onion
  • 1/2 cup raspberry vinegar
  • 2 tablespoon ginger
  • 1 tablespoon jalapeno pepper
  • 2 teaspoon coriander
  • 1 teaspoon cardamom
  • 1 teaspoon cumin
  • 1 teaspoon orange rind
  • 3 teaspoon whole cloves
  • 1 teaspoon cinnamon stick
Caramelized-Onion Sauce:
  • 1 cup onion
  • 1/3 cup water
  • 3 tablespoon dry red wine
  • 2 tablespoon olive oil
  • 2 clove garlic
  • 2 pound pork tenderloin
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon Dried-Cherry Chutney
  • 1/8 teaspoon Caramelized-Onion Sauce
  • 1/8 teaspoon Whole chives
  • 4 cup tart cherries
  • 3 cup sugar
  • 2 cup water
  • 1 1/2 cup red wine vinegar
  • 1 cup diced vidalia or other sweet onion
  • 1/2 cup raspberry vinegar
  • 2 tablespoon ginger
  • 1 tablespoon jalapeno pepper
  • 2 teaspoon coriander
  • 1 teaspoon cardamom
  • 1 teaspoon cumin
  • 1 teaspoon orange rind
  • 3 teaspoon whole cloves
  • 1 teaspoon cinnamon stick
  • 1 tablespoon butter or stick margarine
  • 3 cup thinly sliced onion
  • 1 cup dry red wine
  • 3 cup chicken broth
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Preparation

Baking Directions:

1.

To prepare marinade, combine first 5 ingredients in a large zip-top plastic bag; add pork to bag.

Seal and marinate in refrigerator 8 hours or overnight.

Remove pork from bag; discard marinade.

2.

To serve, prepare grill, or preheat oven to 425.3. Sprinkle pork with pepper and salt.

Insert meat thermometer into thickest part of pork.

Place pork on grill rack or broiler pan; grill or bake at 425 for 20 minutes or until thermometer registers 160 (slightly pink), turning pork occasionally.

Cut into 1/4-inch-thick slices.

Serve with Dried-Cherry Chutney and Caramelized-Onion Sauce.

Garnish with whole chives, if desired.

Yield: 8 servings (serving size: 3 ounces pork, 1/3 cup chutney, and 1+4 cup sauce).

CALORIES 484 (14% from fat); FAT 7.7g (sat 2.7g, mono 3.6g, poly 0.8g); PROTEIN 28.7g; CARB 77.7g; FIBER 2.6g; CHOL 86mg; IRON 2.6mg; SODIUM 334mg; CALC 60mg Dried-Cherry Chutney: Make up to two weeks ahead If you don’t have raspberry vinegar, just increase the red wine vinegar to 2 cups.

Enjoy the leftover chutney with ham, or spoon it over cream cheese and serve with crackers for an appetizer.

1.

Combine all ingredients in a large saucepan; bring to a boil.

Reduce heat to medium, and cook, uncovered, until thick (about 1 hour), stirring occasionally.

Discard cloves and cinnamon.

Place in an airtight container; seal and chill.

Serve warm or at room temperature.

Yield: 5 cups (serving size: 1/3 cup).

CALORIES 281 (1% from fat); FAT 0.2g (sat 0.1g, mono 0g, poly 0.1g); PROTEIN 1.5g; CARB 73g; FIBER 1.8g; CHOL 0mg; IRON 1.5mg; SODIUM 6mg; CALC 25mgCaramelized-Onion Sauce: Make up to two days ahead 1. Melt the butter in a large skillet over medium-high heat.

Add onion; cook for 5 minutes, stirring frequently.

Continue cooking for 15 minutes or until deep golden brown, stirring constantly.

Add wine; cook for 5 minutes or until liquid almost evaporates.

Remove onion from pan; finely chop onion.

Return onion to pan; stir in broth, salt, and pepper.

Bring to a boil; cook until reduced to 2 cups (about 10 minutes).

Place in an airtight container; seal and chill.

Serve warm or at room temperature.

Yield: 2 cups (serving size: 1/4 cup).

CALORIES 38 (36% from fat); FAT 1.5g (sat 0.9g, mono 0.4g, poly 0.1g); PROTEIN 1.7g; CARB 4.5g; FIBER 0.8g; CHOL 4mg; IRON 0.2mg; SODIUM 235mg; CALC 11mg

Serving Directions:

Make up to one day ahead

Recipe Tags