Pork Tenderloin with Apricot Chutney

Name: Pork Tenderloin with Apricot Chutney
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters quick apricot chutney; 1 teaspoon butter or margarine; 454 grams pork tenderloin (about , fat-trimmed; 4 servings Salt and pepper

You can never have too many main course recipes, so give Pork Tenderloin with Apricot Chutney a try. This recipe makes 4 servings with 151 calories, 24g of protein, and 5g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and primal diet. If you have apricot chutney, butter, salt and pepper, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

If necessary to keep the tenderloin in a compact piece, tie meat at several intervals with cotton string.

Ingredients you will need

Meat

Melt butter in an ovenproof 10- to 12-inch nonstick frying pan over high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add pork tenderloin and turn as needed to brown well on all sides, 5 to 6 minutes total.

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Pork Tenderloin

Add apricot chutney and 1/3 cup water to pan and stir to incorporate meat drippings. Baste tenderloin with some of the sauce, and then put it in a 450 oven.

Ingredients you will need

Apricot

Sauce

Water

Meat

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Oven

Frying Pan

Roast pork, basting often with sauce, until meat is 150 to 155 in center of thickest part, 12 to 14 minutes. If sauce starts to scorch, stir in water, 2 tablespoons at a time.

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Pork Roast

Sauce

Water

Meat

Transfer the tenderloin to a platter.

Pour the apricot chutney sauce over pork, or serve the sauce in a small bowl and add to taste. Slice tenderloin and season to taste with salt and pepper.

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Salt And Pepper

Apricot

Sauce

Pork

Equipment you will use

Bowl

Equipment

Frying Pan

Oven

Bowl

Ingredients

Servings:

79milliliters

quick apricot chutney 1teaspoon

butter or margarine 454grams

pork tenderloin (about , fat-trimmed 4servings

Salt and pepper

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try Susana Balbo Nosotros Single Vineyard Nomade Malbec. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 109 dollars per bottle.