Citrus Pecan Chutney adds delightful fall flavor to this Peppered Pork Tenderloin.
Peppered Pork Tenderloin and Citrus Pecan Chutney
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- 2 (1 pound) pork tenderloins
- ¼ cup plus 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 1 tablespoon ground black pepper
- 1 cup apple cider vinegar
- 1½ teaspoons orange zest, divided
- ½ cup fresh orange juice
- ½ cup sugar
- 1 (3-inch) cinnamon stick
- 1/3 cup chopped dried apricots
- ½ cup chopped dried pineapple
- ½ cup orange marmalade
- ½ cup chopped toasted pecans
- Garnish: toasted pecans
- Rub pork with 2 tablespoons oil, ½ teaspoon salt, and pepper. Set aside.
- In a medium saucepan, combine vinegar, 1 teaspoon zest and juice, sugar, cinnamon, apricot, pineapple, and remaining ½ teaspoon salt, and bring to a boil over medium-high heat. Reduce heat, and simmer, stirring occasionally, 10 minutes. Remove cinnamon stick with a slotted spoon, and discard. Stir in orange marmalade, pecans, and remaining ½ teaspoon orange zest.
- In a large skillet, heat remaining ¼ cup oil over medium-high heat. Cook pork tenderloin 6 minutes per side or until a meat thermometer inserted in thickest portion registers 145°. Remove from heat; cover, and let stand 10 minutes. Slice, and serve with chutney. Garnish with toasted pecans, if desired.
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