- 1 pound pork tenderloin, trimmed, cut into 8 pieces, lightly pounded
- Coarse salt and cracked black pepper
- 1 small onion, thinly sliced
- 1/2 cup cider
- 1/2 cup cider vinegar
- 2 teaspoons sugar
- 1/4 teaspoon hot pepper flakes
- 1 cinnamon stick
- 1/2 cup frozen cranberries
- 1/2 cup dried apricots
- 1/2 cup dried prunes
- 1 large apple, thinly sliced
- 2 cups chopped rainbow chard leaves and stems
- 1 tablespoon finely grated orange zest
Preheat oven to 250 degrees F. Season pork with salt and pepper on both sides. Heat a non-stick pan over medium heat. Add the pork and cook, turning once, until golden brown and cooked through, about 2 to 3 minutes per side. Remove to an oven proof platter. Hold warm in oven while you prepare sauce.
Add onions to pork pan and cook, stirring often until slightly softened, about 3 to 4 minutes. Increase heat to high, add cider, cider vinegar, sugar, chili flakes, and cinnamon stick. Bring to a boil. Add apricots and prunes. Reduce to a simmer. Add cranberries, apples, and swiss chard and cook until sauce is slightly thickened and chard and apples are tender, about 3 to 5 minutes. Add orange zest and cook 1 minute more.
Divide pork among serving plates, pour chutney over pork slices. Serve immediately.