Chai Brined Pork Tenderloin With Spiced Apple Chutney Recipes

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APPLE & SPICE PORK TENDERLOIN



Apple & Spice Pork Tenderloin image

My family loves pork tenderloin, so I created this hearty meal. This slightly sweet preparation is one of our favorites. It's also an impressive dish for company.-Joyce Moynihan, Lakeville, Minnesota.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

3/4 teaspoon poultry seasoning
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 pork tenderloin (1 pound)
1 tablespoon butter
1 medium tart apple, sliced
1 tablespoon canola oil
1/2 cup reduced-sodium chicken broth
1/2 cup white wine or additional broth
1 tablespoon cornstarch
3 tablespoons thawed apple juice concentrate
Chopped fresh parsley, optional

Steps:

  • Mix the first five ingredients. Cut tenderloin crosswise into eight slices; pound each with a meat mallet to 1/2-in. thickness. Sprinkle pork with seasoning mixture., In a large nonstick skillet, heat butter over medium heat. Add apple; cook and stir 3-4 minutes or until crisp-tender. Remove from pan., In same pan, heat oil over medium-high heat. In batches, brown pork on both sides; remove from pan., Add broth and wine to pan, stirring to loosen browned bits from pan. Mix cornstarch and apple juice concentrate until smooth; stir into broth mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Return pork and apple to pan. Reduce heat to medium; cook, covered, 3-5 minutes or until a thermometer inserted in pork reads 145°. Let stand 5 minutes. If desired, sprinkle with parsley.

Nutrition Facts : Calories 260 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 413mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

CHAI-BRINED PORK TENDERLOIN WITH SPICED APPLE CHUTNEY RECIPE



Chai-Brined Pork Tenderloin with Spiced Apple Chutney Recipe image

Provided by Texaschef11

Number Of Ingredients 33

* Brine:
2 * 2 teaspoons black tea leaves (such as Darjeeling or Assam)
3 * 3 cups unsweetened apple juice
3 * 3 tablespoons kosher salt
3 * 3 tablespoons brown sugar
1/2 * 1/2 teaspoon black peppercorns, crushed
6 * 6 whole cloves
1 * 1 bay leaf
3 * 3 cups cold water
2 * 2 (1-pound) pork tenderloins, trimmed
*
Chutney:
2 * 2 cups unsweetened apple juice
2 * 2 teaspoons black tea leaves (such as Darjeeling or Assam)
1 * 1 teaspoon butter
1 * 1 teaspoon olive oil
1 1/2 * 1 1/2 cups diced onion
4 * 4 cups diced peeled Rome apple (about 3 large)
1/2 * 1/2 cup golden raisins
2 * 2 tablespoons brown sugar
1 * 1 tablespoon cider vinegar
1 * 1 teaspoon minced peeled fresh ginger
1/2 * 1/2 teaspoon kosher salt
1/4 * 1/4 teaspoon coarsely ground black pepper
1/8 * 1/8 teaspoon ground cardamom
1/8 * 1/8 teaspoon ground cinnamon
* Dash of ground cloves
*
Remaining ingredients:
1 * 1 teaspoon olive oil
1/2 * 1/2 teaspoon white peppercorns, crushed
1/2 * 1/2 teaspoon black peppercorns, crushed
* Cooking spray

Steps:

  • To prepare brine, place 2 teaspoons tea leaves on a double layer of cheesecloth. Gather edges of the cheesecloth together, and tie securely. Combine 3 cups apple juice and next 5 ingredients (through bay leaf) in a large saucepan, and bring to a boil. Cook for 1 minute, and remove from heat. Add cheesecloth bag; cover and steep 5 minutes. Discard cheesecloth bag. Add 3 cups water, and cool to room temperature. Pour liquid into a large heavy-duty zip-top plastic bag. Add pork tenderloins to bag; seal and marinate in refrigerator 8 hours or overnight, turning the bag occasionally. To prepare chutney, bring 2 cups juice to a boil in a large saucepan. Remove from heat. Stir in 2 teaspoons tea leaves, and steep for 2 minutes. Strain juice mixture through a sieve into a bowl; discard solids. Reserve juice mixture. Heat butter and 1 teaspoon oil in pan over medium-low heat. Add onion; cook for 20 minutes or until golden brown, stirring frequently. Stir in apple; cook 5 minutes. Add reserved juice mixture, raisins, and next 8 ingredients (through ground cloves). Bring mixture to a boil over medium-high heat; reduce heat to medium. Cook 30 minutes or until apple is tender and mixture is thick. Remove from heat. Preheat oven to 350°. Remove pork from bag; discard brine. Pat pork dry with paper towels. Brush pork with 1 teaspoon oil; sprinkle on all sides with 1/2 teaspoon white peppercorns and 1/2 teaspoon black peppercorns. Place pork on a broiler pan coated with cooking spray. Bake at 350° for 40 minutes or until a thermometer registers 160° (slightly pink). Place pork on a platter, and let stand for 5 minutes. Cut pork across the grain into thin slices. Serve with chutney.

PORK TENDERLOIN WITH CRANBERRY APPLE CHUTNEY



Pork Tenderloin with Cranberry Apple Chutney image

The zingy-sweet fruit compote complements the spices in the rub in this juicy pork roast that can be your holiday headliner. -Teresa Ralston, New Albany, Ohio

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings (1 cup chutney).

Number Of Ingredients 15

1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon ancho chili powder
1/2 teaspoon ground mustard
1/2 teaspoon pepper
1 pork tenderloin (1 pound)
CHUTNEY:
3 tablespoons butter
1/2 cup finely chopped sweet onion
2 medium apples, peeled and diced
1/2 cup dried cranberries
3 tablespoons maple syrup
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves

Steps:

  • Preheat oven to 425°. Mix first five ingredients; rub over pork. Place on a rack in a shallow roasting pan. Roast until a thermometer reads 145°, 20-30 minutes. Remove roast from oven; tent with foil. Let stand 5 minutes before slicing., Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Add remaining ingredients; cook and stir until apples are tender. Serve with pork.

Nutrition Facts : Calories 350 calories, Fat 13g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 727mg sodium, Carbohydrate 37g carbohydrate (30g sugars, Fiber 3g fiber), Protein 23g protein.

ROASTED PORK TENDERLOIN WITH APPLE CHUTNEY



Roasted Pork Tenderloin with Apple Chutney image

Provided by Sara Foster

Categories     Roast     Thanksgiving     Low Cal     Dinner     Apple     Pork Tenderloin     Fall     Winter     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 7

2 1- to 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

Steps:

  • Rinse pork and pat dry. Place in shallow bowl. 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.
  • Preheat oven to 375°F. 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.

ROASTED PORK TENDERLOIN WITH APPLE CHUTNEY



Roasted Pork Tenderloin With Apple Chutney image

This is so very easy and the flavors are outstanding. The chutney is to die for. I served this with recipe #134924 and recipe #13473. What a great combination.

Provided by Koechin Chef

Categories     Apple

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

3 granny smith apples, peeled, cored and cut into small cubes
1/2 cup dried cranberries
1/4 cup walnuts, chopped
2 pork tenderloin (about 2 lbs.)
1 -1 1/4 ounce French onion soup mix
1 cup apple cider
1/4 cup brown sugar, packed
1/3 cup water
1 teaspoon olive oil
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger

Steps:

  • Preheat oven to 450f.
  • combine apples, cranberries and nuts. and place over the bottom of a med. size roasting pan.
  • season pork with salt and pepper. place on top of apple mixture.
  • combine remaining ingredients. microwave for 1 minute just enough to make the ingredients combine better.
  • pour over the pork and apple mixture.
  • roast for 30 minute.

Nutrition Facts : Calories 96, Fat 3.2, SaturatedFat 0.3, Cholesterol 0.2, Sodium 288.5, Carbohydrate 17.4, Fiber 2.1, Sugar 13, Protein 1

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