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Quick & Easy: Pork, chutney make perfect pair


2 medium Golden Delicious apples, cored and cut into ¼-inch cubes (2 cups)

2 tbsp. sugar

½ cup red wine

2 tbsp. apple cider vinegar

½ tsp. ground ginger

⅛ tsp. ground cloves

¾ lb. pork tenderloin

1 tsp. freshly ground black pepper

1 tsp. ground cinnamon

½ tsp. salt

Wash apples, do not peel; quarter and remove cores. Cut into ¼-inch cubes. Place cubes in a small saucepan with sugar, red wine, cider vinegar, ground ginger and ground cloves.

Bring to a simmer over medium-high heat and lower heat to medium. Let cook gently 5 to 6 minutes or until sauce begins to thicken.

Preheat broiler. Line a baking tray with foil. Remove visible fat from pork and cut in half lengthwise. Do not cut all the way through. Open like a book. Mix black pepper, cinnamon and salt together. Rub spice mixture onto pork making sure all sides are covered.

Place on baking tray. Broil about 5 inches from heat for 7-10 minutes. A meat thermometer should read 145 degrees. Slice and serve with apple chutney, and brown rice tossed with chopped walnuts.

Makes two servings.

— Linda Gassenheimer

News Service


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