This is the all-time favorite appetizer of friends and family alike. I have served this at my wedding, my best friend’s wedding, birthdays, funerals, snow days and when I wanted my boss to be nice to me.
What you will need:
For the chutney:
1 red onion
2 large Granny Smith apples
1 Jalapeno pepper
1 cup water
1/4 cup apple cider vinegar
1/3 cup sugar
For the Pork Tenderloin:
2 medium pork tenderloins
10 cloves garlic, minced
1/4 cup olive oil
1/2 tsp Kosher salt
1 tbls whole black peppercorns, course ground
Small dice the onion, apple and pepper into uniform pieces. Take your time here, it is worth it for the end result.
Prepare a reduction. Combine water, vinegar and sugar and boil over medium-high heat until reduced by 1/2.
Add onion, apple and pepper to the reduction, stirring frequently. Let this continue to cook over medium-high heat for approximately 20 minutes. It will undergo quite a transformation.
When the apples and onions are translucent, and the majority of the liquid absorbed, turn off the heat and let cool. Congratulations 🙂
While the chutney is cooking down and doing its thing, prepare the pork. Preheat your oven to 450 degrees and prepare a roasting pan.
Grind the peppercorns fresh if you can. I keep an extra coffee grinder just for spices.
Combine pork tenderloins, garlic, olive oil, peppercorns and salt and place on a rack in a roasting pan. I use a cooling rack and a turkey pan. Bake for 25 minutes at 450 or until the internal temperature reaches 145 degrees.
Tent your tenderloins and let rest for 10 minutes so that the juices can redistribute.
Thinly slice the pork and serve with the chutney.
This dish is excellent cold with small portions on a cracker.