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C64002ef 54a9 456a bc43 f988b11e2150  2016 10 30 23 57 27
Veronica Park
Veronica Park

Seared pork tenderloin topped with a Granny Smith apple and dried cherry chutney, served on a bed of long grain and wild rice. *Ignore my hungry boyfriend's fork in the corner...😂*

Dry your pork tenderloin (pork chops would be delicious too). Season very generously with salt and fresh ground pepper. Let sit for a bit while the oven heats up and you make the chutney. Cube and peel apples, don't worry about them being uniform as the smaller pieces soften to mush, which thickens it while the bigger pieces keep their crunch. I really recommend Granny Smith, as the tart balances the sweet of the dried cherries really well, but other apples would work in a pinch, just lesson the brown sugar and up the acidity a bit. Melt two tablespoons of butter in a sauce pan, add your apples (I used 3 big ones). Sauté a few minutes. Add in a cup or so of sweetened dried cherries, a spoonful of cherry preserves, a few tablespoons of brown sugar, plus a tablespoon of apple cider vinegar and a tablespoon or so of white wine vinegar. Add some salt, nutmeg, and cinnamon to taste. Feel free to add a splash of water if it seems to need it. Let cook on medium low (stirring every few minutes) while you prepare the pork tenderloin and rice. Make rice according to package directions. Heat oil over high heat in a cast iron stove. Sear pork tenderloin on all sides, then pop in the oven until desired doneness is reached. Let meat sit for at least 5-10 minutes before you slice. Plate and enjoy!

We served ours with our favorite salad of spring mix, strawberries, feta, and slivered almonds.