Roasted Pork Tenderloin with Apple Chutney
Roasted Pork Tenderloin with Apple Chutney might be just the main course you are searching for. This recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 246 calories, 32g of protein, and 8g of fat. This recipe serves 6. A mixture of garlic cloves, apple cider, wine, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert.
Mix cider, wine, chutney, garlic, and thyme leaves in small bowl.
Pour mixture over pork; cover and marinate at room temperature 1 hour or chill up to 3 hours.
Heat oil in large ovenproof skillet over medium-high heat.
Remove pork from marinade, reserving marinade.
Add pork to skillet, sprinkle with salt and pepper, and cook until light brown on all sides, about 6 minutes total.
Pour reserved marinade over pork.
Transfer skillet to oven; roast pork, basting occasionally, until instant-read thermometer inserted into thickest part registers 145°F, about 20 minutes for medium (temperature will rise about 10 degrees).
Transfer pork to cutting board. Tent with foil; let rest 5 minutes.
Slice pork; transfer to platter.
Pour pan sauce and juices over.
Garnish pork with thyme sprigs.