Pork Tenderloin With Blueberry Chutney Recipes

Steps:

• In a medium saucepan over high heat, combine the blueberry preserves, chipotle powder, orange zest and juice and 2 tablespoons of the mustard. Season with salt and pepper, to taste. Reduce the heat and to a simmer, stirring occasionally, until berries begin to burst and at a thick sauce consistency, about 10 to 15 minutes. Pour into a serving bowl and set aside.
• Preheat the broiler.
• Rub the tenderloin with the remaining 1 tablespoon of the mustard and season on all sides with salt and pepper. Put the pork on a foil-lined sheet tray on a wire rack and broil approximately 5 to 6 inches from the heat source. Turn the meat about every 3 to 5 minutes, cooking until an instant-read thermometer registers 145 degrees F, about 15 to 20 minutes. Set aside on a cutting board and allow to rest about 5 minutes, tented with foil.
• Slice the pork and transfer it to a serving platter. Serve with the blueberry sauce.

Steps:

• Preheat broiler. Broil pork, turning occasionally until cooked through, about 20 minutes. Remove to a platter; cover to keep warm.
• Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add onions, salt and pepper; cook until onions are golden, about 10 minutes. Add sugar; cook until onions are caramelized, 3 minutes longer. Add port, balsamic, blueberries and tomatoes and bring to a boil. Remove from heat. Thinly slice pork and serve with sauce.

Steps:

• In a shallow dish, combine the first 10 ingredients. Add the pork; turn to coat, cover and refrigerate 8 hours or overnight., For chutney, in a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Uncover; simmer 20-25 minutes longer or until desired consistency, stirring occasionally. Cool to room temperature., Meanwhile, drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake at 425° for 25-30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with 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.

Steps:

• Sprinkle salt and cracked pepper on pork. Heat oil in a heavy saucepan over medium-high heat. Add pork and cook quickly on both sides to sear, about 1 minute per side. Reduce heat to medium-low and cover the pan. Cook for about 5 minutes; turn pork over and continue cooking until no longer pink inside, 5 to 7 minutes more.
• Meanwhile, combine blueberries, balsamic vinegar, and sugar in a small pot. Combine water and cornstarch together in a small bowl and add to the pot. Bring glaze to a boil, about 5 minutes, and stir until slightly thickened. Reduce heat and simmer until pork is finished, 5 to 7 minutes more.
• Serve pork with accompanying glaze.

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.

Steps:

• For plum chutney:
• Peel plums, if desired. Halve and pit. Cut into 1/2" wedges.
• Heat oil in a medium saucepan over medium heat. Add shallot and cook, stirring occasionally, until shallot begins to soften, about 2 minutes. Add brown sugar, next 6 ingredients, and 1/4 cup water. Cook, stirring occasionally, until mixture is fragrant, about 2 minutes. Stir in plums. Cover and simmer over medium heat, stirring occasionally, for 8 minutes. Uncover and continue cooking, stirring occasionally, until fruit is soft and juices have thickened, 20-25 minutes. Season to taste with salt. Let cool slightly. DO AHEAD: Chutney can be made 1 week ahead. Cover and chill. Rewarm slightly before serving.
• For pork:
• Stir rosemary, herbes de Provence, and oil in a small bowl. Rub all over pork; season with salt and pepper. Wrap pancetta slices around pork and tie at 2" intervals with kitchen twine to hold together. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• If using a charcoal grill, build a medium-hot fire; push coals over to 1 side of grill. If using a gas grill, heat all but 1 burner to high. Grill tenderloins over hot part of grill, turning frequently, until a crisp brown crust forms on all sides, 8-10 minutes. Move tenderloins to cooler part of grill to gently cook through; cover and cook until an instant-read thermometer inserted into the middle of each loin registers 145°F, 15-20 minutes longer.
• Transfer tenderloins to a cutting board. Let rest for 10 minutes. Slice thinly and serve with plum chutney alongside.

Steps:

• Heat broiler with rack set 4 inches from heat. In a small saucepan, combine blueberries, grapes, ginger, shallot, and 1/2 cup water; season with salt and pepper. Bring to a boil over high heat. Reduce heat to medium-high; cook, stirring occasionally, until grapes break down and mixture thickens, 20 to 25 minutes. Stir in 1 teaspoon vinegar.
• While the chutney cooks, place tenderloin on an aluminum foil-lined baking sheet. Rub with 2 teaspoons mustard; season with salt and pepper. Broil, turning occasionally, until an instant-read thermometer inserted in the thickest part of meat registers 145 degrees, 15 to 20 minutes. Cover with foil and let rest 10 minutes before thinly slicing and serving.
• Meanwhile, in a large bowl, whisk together oil, remain-ing tablespoon vinegar, and remaining teaspoon mustard; season with salt and pepper. Just before serving, add watercress and toss. Serve pork with chutney and salad.