- Prep: 1 hr
- Cook Time: 34 min
- Total: 1 hr 34 min
- Serving: 2 Servings
This dish is incredibly easy to execute if you have made the chutney in advance or have purchased chutney from the store. Serve with a side of wild rice to soak up all the wonderful sauce.
- 2 1-1/4-pound trimmed pork tenderloins
- 1/2 cup apple cider
- 1/2 cup dry red wine
- 1 cup purchased apple chutney
- 2 garlic cloves, chopped
- 2 tablespoons fresh thyme leaves plus sprigs for garnish
- 2 tablespoons olive oil
- In a shallow bowl, mix together the cider, wine, chutney, garlic, and thyme leaves with a whisk.
- Rinse off the pork, pat dry with paper towels and place in the bowl to marinate, covered and at room temperature, for 1 hour.
- Preheat the oven to 375 degrees.
- In a medium-sized oven safe sauté pan, heat the oil over medium-high heat until hot but not smoking. Place the pork in the pan and sprinkle with salt and pepper. Sear pork for about 3 minutes on each side.
- Pour the reserved marinade over the pork and transfer the pan to the oven. Roast pork for about 22 minutes for medium doneness and then transfer to a carving board. Tent the pork with some aluminum foil and let sit for 7 minutes.
- Slice and serve pork onto plates and spoon over the chutney sauce. Garnish with thyme sprigs.