Name: Roasted Pork Tenderloin with Apple-Ginger Chutney
Ingredients: 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

Description

The perfect way to toast to fall is with this sangria!

Ingredients

Scale

1 bottle Red (I like Pinot Noir or a Meritage for this)
1 1/2 cups apple cider
1/2 cup sugar
1 cup apple brandy
2 apples, chopped
1 pear, chopped
1 cup ginger ale or sparking wine (optional)
2–4 cinnamon sticks

Instructions

Place chopped fruit in a pitcher.
Add sugar.
Next mid brandy with fruit mixture.
Slowly pour in apple cider.
Add cinnamon sticks.
Allow to sit overnight if possible to mixture can blend.
Before serving, add bubbles for a little twist.
Serve with fruit, cinnamon sugar rim, and enjoy!

Notes

I love serving sangria for Thanksgiving and this recipe is just right for serving with fall dishes like pork tenderloin, turkey, or duck.