Pork Tenderloin & Apple Chutney

Pork Tenderloin
1 tsp garlic powder
1 tsp cumin
1 tsp coriander
1/2 tsp salt
1/4 tsp pepper
1 TBsp olive oil
1 1/4 lb pork tenderloin

Preheat the oven to 450 degrees F.

In separate bowl mix dry ingredients together. Rub the seasoning mix into both sides of the pork tenderloin. If you have the time, cover with plastic wrap, return to the refrigerator and allow the pork to sit for an hour before moving on to the next step. 

In a large skillet over medium-high heat, add the olive oil and heat. Place tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. 

While the pork is roasting, prepare the apple chutney.


Apple Chutney
1 TBsp butter
5 cups cubed, peeled apple
1/4 cup cranberries
3 TBsp light brown sugar
3 TBsp apple cider  vinegar
2 tsp peeled, minced ginger
1/4 tsp salt
1/8 tsp ground mustard
pinch of nutmeg

Melt butter in a pan over medium heat. Add apples and sauté until they start to soften and brown (about 10 minutes). Add ginger and sauté another minute. Add the rest of the ingredients and simmer on low for another 5 minutes.