Pork Tenderloin with Dried-Cherry Chutney and Caramelized-Onion Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Serve this dish with a goat cheese-potato gratin. You'll have leftover Dried-Cherry Chutney, which goes great with ham, pork, or beef. Ingredients:
1 cup thinly sliced onion |
1/3 cup water |
3 tablespoons dry red wine |
2 tablespoons olive oil |
2 garlic cloves, crushed |
2 pounds pork tenderloin |
remaining ingredients |
1/4 teaspoon black pepper |
1/8 teaspoon salt |
dried-cherry chutney |
caramelized-onion sauce |
Directions:
1. To prepare marinade, combine first 5 ingredients in a large zip-top plastic bag; add pork to bag. Seal and marinate in refrigerator 8 hours. Remove pork from bag, discarding marinade.
2. Prepare grill, or preheat oven to 425°.
3. Sprinkle pork with pepper and salt. Insert meat thermometer into thickest part of pork. Place pork on grill rack or broiler pan; grill or bake at 425° for 20 minutes or until thermometer registers 160° (slightly pink), turning pork occasionally. Cut into 1/4-inch-thick slices. Serve with Dried-Cherry Chutney and Caramelized-Onion Sauce.
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