Description
Fall in love with this easy fall recipe
Ingredients
Scale
- 1 (2- 2 ½ lb) pork tenderloins
- 1 tablespoon fresh rosemary leaves, minced
- 1 tablespoon fresh thyme leaves, chopped
- salt and pepper
- 2 tablespoons olive oil
- For the chutney
- 2 slices bacon, sliced
- 3 medium apples, peeled, cored and thinly sliced (prefer gala)
- 1 medium yellow onion, chopped
- 1 tablespoon brown sugar
- 1 tablespoon honey or maple syrup
- 1/4 cup apple cider vinegar
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- salt and pepper
Instructions
- Preheat oven to 400 degrees.
- Mix herbs and seasonings together to create a rub and cover the tenderloin.
- Heat oil in large skillet over medium heat and add pork to brown. Just about 5-7 minutes.
- Now transfer to a roasting pan and place in oven for 45 minutes or until 155 degrees.
- In reserved skillet, add bacon and cook to crisp. Now add onions and apples until sautéed.
- Add ginger and cinnamon. Increase heat and add apple cider, brown sugar and honey then bring to a simmer. Stir in apples and salt and pepper. Cook for five minutes covered. Remove lid and allow for liquid to evaporate and apples are soft.
- Serve over sliced pork.