Ingredients
- 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
Directions
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.
















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By sammysue222_5942598
Manahawkin, NJ
on August 19, 2006
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I didn't have all the ingredients and added a little ginger, garlic and grand marnier instead of orange. It has a very Indian food kind of flavor that we loved! And I didn't realize this was a cooking Thin recipe which makes it even better.
By deeannfox_4558782
New York, NY
on February 12, 2006
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This chutney is quick, delicious and beautiful. We like it on chicken as well as pork.
By earpino_2649097
Chesterfield, MI
on May 07, 2005
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My husband loved this dish! The dried fruit really played up the taste of the pork and served as a great side dish. This meal was very easy to prepare and tasted wonderful!
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