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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Yield:> 6 servings pork; 5 cups chutney
For chutney:
2 (12-ounce) bags fresh cranberries>
1 pound (3 cups lightly packed) brown sugar>
1 1/2 cups currants>
1 cup dried apricots, quartered>
1 teaspoon ground cinnamon>
1/8 teaspoon ground red (cayenne) pepper>
1 cup cranberry juice>
1 tablespoon plus 1 teaspoon minced peeled fresh ginger>
For pork:
Nonstick cooking spray>
1/4 cup soy sauce>
3/4 cup Burgundy wine>
1 tablespoon dried oregano, crushed>
1 teaspoon garlic powder plus more to taste>
1/4 cup corn oil>
2 pounds pork tenderloin, excess fat and silver skin removed>
Salt>
Ground black pepper>
To prepare chutney:> Combine cranberries, sugar, currants, apricots,
cinnamon, cayenne pepper, cranberry juice and ginger in a heavy saucepan. Cook
over medium heat, stirring until sugar is dissolved. Increase heat to high;
boil 10 minutes. Pour into a bowl. (Refrigerate leftovers in an airtight
container.)
To prepare pork:> Preheat the oven to 350 degrees; place a cake rack
over a shallow baking pan (such as a jellyroll pan), and coat the rack with
cooking spray. Set aside.
Combine soy sauce, wine, oregano and 1 teaspoon garlic powder in a bowl; slowly
whisk in oil to emulsify. Add pork; marinate 10 minutes at room temperature (or
refrigerate overnight). Drain pork, discarding marinade. Season pork with salt,
pepper and garlic powder to taste. Arrange pork on prepared rack; bake about 35
minutes or to an internal temperature of 165 degrees.
Let pork stand about 5 minutes, then slice 1/2-inch thick. Spoon some warm
chutney onto each serving plate; arrange pork slices on top.
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Pork Tenderloin With Cranberry Ginger Chutney Sunset 44 Bistro
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Yield:> 6 servings pork; 5 cups chutney
For chutney:
2 (12-ounce) bags fresh cranberries>
1 pound (3 cups lightly packed) brown sugar>
1 1/2 cups currants>
1 cup dried apricots, quartered>
1 teaspoon ground cinnamon>
1/8 teaspoon ground red (cayenne) pepper>
1 cup cranberry juice>
1 tablespoon plus 1 teaspoon minced peeled fresh ginger>
For pork:
Nonstick cooking spray>
1/4 cup soy sauce>
3/4 cup Burgundy wine>
1 tablespoon dried oregano, crushed>
1 teaspoon garlic powder plus more to taste>
1/4 cup corn oil>
2 pounds pork tenderloin, excess fat and silver skin removed>
Salt>
Ground black pepper>
To prepare chutney:> Combine cranberries, sugar, currants, apricots,
cinnamon, cayenne pepper, cranberry juice and ginger in a heavy saucepan. Cook
over medium heat, stirring until sugar is dissolved. Increase heat to high;
boil 10 minutes. Pour into a bowl. (Refrigerate leftovers in an airtight
container.)
To prepare pork:> Preheat the oven to 350 degrees; place a cake rack
over a shallow baking pan (such as a jellyroll pan), and coat the rack with
cooking spray. Set aside.
Combine soy sauce, wine, oregano and 1 teaspoon garlic powder in a bowl; slowly
whisk in oil to emulsify. Add pork; marinate 10 minutes at room temperature (or
refrigerate overnight). Drain pork, discarding marinade. Season pork with salt,
pepper and garlic powder to taste. Arrange pork on prepared rack; bake about 35
minutes or to an internal temperature of 165 degrees.
Let pork stand about 5 minutes, then slice 1/2-inch thick. Spoon some warm
chutney onto each serving plate; arrange pork slices on top.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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