Grilled Pork Tenderloin With Cranberry Apple Chutney Recipes

PORK TENDERLOIN WITH CRANBERRY APPLE CHUTNEY

Steps:

• Preheat oven to 375°F.
• Pat the pork dry with a paper towel and season with salt and pepper.
• Cover with aluminum foil and roast for 20-25 minutes.
• Remove the foil and continue roasting for 5-10 minutes, or until the internal temperature of the pork reaches 145°F.
• Remove the pork from the oven, tent with foil, and allow to rest for 5 minutes before slicing.
• Bring the water and granulated sugar to a boil in a saucepan over medium heat.
• Add in the cranberries, onion, brown sugar, cinnamon, and Holland House Red Cooking Wine.
• Continue cooking, stirring occasionally, until the cranberries begin to pop, about 5 minutes.
• Lower the heat and stir in the apples and raisins. Simmer until the sauce thickens about 10-15 minutes.
• Serve the pork tenderloin, sliced and topped with the Cranberry Apple Chutney.

PORK TENDERLOIN WITH CRANBERRY APPLE CHUTNEY

Steps:

• Preheat oven to 425°. Mix first five ingredients; rub over pork. Place on a rack in a shallow roasting pan. Roast until a thermometer reads 145°, 20-30 minutes. Remove roast from oven; tent with foil. Let stand 5 minutes before slicing., Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Add remaining ingredients; cook and stir until apples are tender. Serve with pork.

IT'S JUST PORK...AND CHUTNEY

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, combine the cinnamon, chili, cumin, fennel, paprika, pepper and salt.
• Rub each pork loin generously with the seasoning blend. Let the pork sit 20 to 30 minutes at room temperature.
• Preheat a large, oven-proof saute pan over medium-high heat. Once hot, add enough oil to coat the bottom of the pan. Place the pork tenderloins in the pan and sear the pork on all sides until golden brown, 3 to 4 minutes per side.
• Place the seared pork into the oven and cook until an instant-read thermometer reads 155 to 160 degrees F, 20 to 30 minutes. Remove the tenderloins from the oven, place them on a plate or cutting board, tent with foil and allow the meat to rest 10 minutes.
• Cut the pork into 1-inch thick slices and spoon liberal amounts of Cranberry Chutney over the pork and enjoy!
• In a medium saucepot, add the onions, garlic, 1/2 to 3/4 cup water, vinegar, sugar, ginger, allspice, fennel, chile and cloves. Bring the mixture to a boil.
• Add the cranberries to the pot and reduce the heat to a simmer. Cook the mixture until the cranberries have reconstituted and start softening and breaking down. If too much liquid evaporates, just add more water and keep cooking until you achieve the desired consistency. The chutney should be on the firmer/chunkier side of a jelly. Once the chutney is cooked, season with salt and pepper.

GRILLED PORK TENDERLOIN

Steps:

• Prepare grill for indirect heat.
• Season meat with garlic powder, salt, and pepper.
• Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
• Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.

TANGY GRILLED PORK TENDERLOIN

Steps:

• Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.
• Prepare the grill for indirect heat.
• Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).

ROASTED PORK TENDERLOIN WITH APPLE CHUTNEY

Steps:

• Rinse pork and pat dry. Place in shallow bowl. Mix cider, wine, chutney, garlic, and thyme leaves in small bowl. Pour mixture over pork; cover and marinate at room temperature 1 hour or chill up to 3 hours.
• Preheat oven to 375°F. Heat oil in large ovenproof skillet over medium-high heat. Remove pork from marinade, reserving marinade. Add pork to skillet, sprinkle with salt and pepper, and cook until light brown on all sides, about 6 minutes total.
• Pour reserved marinade over pork. Transfer skillet to oven; roast pork, basting occasionally, until instant-read thermometer inserted into thickest part registers 145°F, about 20 minutes for medium (temperature will rise about 10 degrees). Transfer pork to cutting board. Tent with foil; let rest 5 minutes.
• Slice pork; transfer to platter. Pour pan sauce and juices over. Garnish pork with thyme sprigs.

PORK TENDERLOIN WITH CRANBERRY-ORANGE RELISH

Steps:

• To make relish, pulse cranberries in food processor until finely chopped. Combine with next seven ingredients. Reserve 1/2 cup relish for grilling; cover and refrigerate the rest., Brush tenderloins with olive oil; sprinkle with salt and pepper. Grill, covered, over direct heat 12-15 minutes, turning occasionally and spooning with reserved relish, until thermometer reads 145°. Let stand 10-15 minutes. Discard used relish. Slice meat; serve with refrigerated relish.

GRILLED PORK TENDERLOIN WITH FRIED APPLES

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Generously season pork tenderloin with garlic salt and pepper.
• Cook pork on the preheated grill, turning twice on each side, until no longer pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from grill and cover with aluminum foil; let rest for 5 minutes. Slice pork and place on a serving platter.
• Melt butter in a skillet over medium heat; add apples. Cover skillet and cook for 5 minutes. Stir apples and sprinkle with sugar; reduce heat to low. Cover skillet and cook apples for 5 more minutes. Remove cover; cook and stir until apples are lightly browned, 2 to 3 more minutes. Spoon apples over sliced pork.

PORK TENDERLOIN WITH CRANBERRY SAUCE

Steps:

• Cut tenderloins into 1/2-in. slices; flatten to 1/4-in. thickness. Sprinkle with salt and pepper. In a skillet over medium-high heat, brown pork on both sides in butter in batches. Remove and keep warm. , In a bowl, combine the cranberry sauce, cranberry juice, cream and wine or additional juice. Pour into the skillet; simmer, uncovered, for 7-10 minutes or until reduced by half. Combine cornstarch and apple juice until smooth; gradually stir into cranberry mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Pour over pork.

PORK LOIN SERVED WITH CRANBERRY APPLE CHUTNEY

Steps:

• Put leeks in the bottom of the slow cooker. Lightly salt and pepper the roast. Rub garlic powder on the roast. Place roast in the slow cooker. Combine remaining ingredients listed down thru "curry powder" in the cooker and spoon over the roast.
• Chutney - Ingredients begin with the cranberries - In a small saucepan on the stovetop, combine water, juice and sugar. Bring to a boil over medium heat. Add other ingredients and bring to a boil. Simmer gently for approximately 10 minutes, stirring often.
• Remove chutney from the heat. Pour chutney mixture into the slow cooker covering the pork loin roast.
• Cook roast on low for 6-8 hours.
• Remove roast from the crockpot, keep warm. Pour juices into a medium saucepan on the stovetop. Add 1 T. cornstarch with 1 T. cold water and stir until smooth. Stir into the juices and continue cooking for one minute. Serve with a dollop of cream cheese.

PORK TENDERLOIN WITH CRANBERRY CHUTNEY

Steps:

• Preheat oven to 425°F
• In a small bowl combine allspice, pepper and salt; rub on all sides of tenderloins.
• In a 12 inch skillet, brown tenderloins in hot oil over medium heat, turning to brown on all sides. Transfer tenderloins to a shallow roasting pan. Roast for about 25 minutes or until internal temperature registers 160°F and juices run clear. Remove from oven and keep warm until ready to serve.
• While roast cooks, prepare cranberry chutney. Add butter and onion to the same skillet used to brown the pork tenderloins. Cook about 5 minutes until onion is nearly tender, stirring occasionally. Add cranberries, jelly, cranberry juice, brown sugar, vinegar, ginger and curry powder to skillet. Bring to boiling; reduce heat and boil gently but steadily for 20 to 25 minutes or until thickened to desired consistency and reduce to about 3 cups.
• To serve, spoon some of the chutney over pork. Serve the remaining chutney on the side.
• Make Ahead Directions: Prepare pork and cranberry chutney; allow pork and chutney to cool for 30 minutes. Cover and refrigerate pork up to 3 days or sauce up to one week. Warm pork in a 350°F oven for 20 to 25 minutes or until heated through. Heat cranberry chutney in a saucepan over medium-low heat until heated through, Stirring occasionally.

ROAST PORK WITH APPLES AND CRANBERRIES RECIPE

Steps:

• Gather the ingredients. Preheat oven to 425 F.
• Spray a small, shallow roasting pan with nonstick cooking spray.
• Place pork tenderloins in roasting pan, tucking thin ends under a little to ensure even roasting.
• Surround with apple slices and sprinkle with cranberries.
• Add apple cider and cider vinegar, then sprinkle sugar and cinnamon on top of pork.
• Roast for 30 to 40 minutes, basting halfway through until thermometer registers 155 F.
• Allow for it to rest for 10 minutes before slicing.
• Serve and enjoy!

GRILLED PORK TENDERLOIN WITH CRANBERRY APPLE CHUTNEY

Steps:

• STEP 1: Combine chutney, apple juice and honey mustard in blender or small food processor. Blend until it is still slightly chunky (not pureed.) STEP 2: Place pork tenderloin in plastic zipper bag. Pour half of the chutney mixture over pork to coat. Seal, refrigerate 2 hours or overnight. STEP 3: Preheat outdoor grill to medium-high heat. Grill pork on lightly greased grill rack for 20-25 minutes basting with remaining 1/2 of the chutney mixture. Move pork to a cooler part of the grill to prevent burning, thermometer inserted in thickest part should read 145°. Let pork set 10 minutes before slicing.