Brookdale Living's Recipe

Apple and Fennel Roast Pork Tenderloin with Apple Cranberry Chutney

Category: Recipes

1 ½ Lb Pork Tenderloin
8 Oz. Apple Juice
1 Tsp Fennel Seed
1 Oz. spiral sliced Sweet Potato
4 Each Artisan Bread Roll
1 Oz. Micro greens
2 Oz. Apple and Cranberry Chutney
4 Oz. Fresh Cranberries
1 Each Red Apple, peeled, cored and sliced into 1”
2 Oz. Apple Cider Vinegar
4 Oz. Granulated Sugar
4 Oz.Water


1. Prepare marinade by combining Fennel and Apple Juice and simmer for 20 minutes. Let Cool.

2. Trim Pork Tenderloin and marinate overnight.

3. Brown tenderloin in skillet and then bake in 350 degree oven until the internal temperature reaches 165 degrees. Let set for 30 minutes.

4. Dredge Sweet Potato in flour and deep fry until crisp.

5. Combine ingredients in a large pot.

6. Bring to a boil and simmer until softened, reduced and thickened about 30 minutes.

7. Cool fully before serving.

Assembly:

1. Slice Tenderloin into 2 oz portions and place 2 on roll.

2. Add a small amount of chutney on top of pork.

3. Garnish with micro greens and sweet potato crisps.


Recipe Serves:
4 - 4.0 oz Servings


For more recipes from the top chefs at Brookdale's assisted living communities visit:

http://www.brookdaleliving-dot-com/ultimate-chef-america.aspx