Pork Tenderloin with Apple Chutney and Mashed Potatoes

Name: Pork Tenderloin with Apple Chutney and Mashed Potatoes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: French
Ingredients: 1.5 lbs pork tenderloin; 1 tbsp olive oil; 1 tsp salt; 0.5 tsp black pepper; 2 large Granny Smith apples, peeled, cored, and diced; 0.5 red onion, finely diced; 0.25 cup apple cider vinegar; 0.25 cup brown sugar; 0.5 tsp ground ginger; 0.25 tsp ground cinnamon; Pinch of ground cloves; 2 lbs russet potatoes, peeled and quartered; 0.5 cup milk (whole or 2%); 0.25 cup unsalted butter; Salt and pepper to taste; Fresh parsley, chopped, for garnish (optional)

EasyFrenchPrep: 20 minutesCook: 35 minutesServes 4

A flavorful and elegant dinner featuring tender pork tenderloin served with a sweet and tangy apple chutney, accompanied by creamy mashed potatoes. This dish is perfect for a special occasion or a comforting weeknight meal.

Pork Tenderloin with Apple Chutney and Mashed Potatoes

Ingredients

•1.5 lbs pork tenderloin
•1 tbsp olive oil
•1 tsp salt
•0.5 tsp black pepper
•2 large Granny Smith apples, peeled, cored, and diced
•0.5 red onion, finely diced
•0.25 cup apple cider vinegar
•0.25 cup brown sugar
•0.5 tsp ground ginger
•0.25 tsp ground cinnamon
•Pinch of ground cloves
•2 lbs russet potatoes, peeled and quartered
•0.5 cup milk (whole or 2%)
•0.25 cup unsalted butter
•Salt and pepper to taste
•Fresh parsley, chopped, for garnish (optional)

Dietary Info

Gluten-Free (ensure no cross-contamination)

Instructions

1
Preheat oven to 4000F (2000C). Season the pork tenderloin all over with salt and pepper.
2
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin for 2-3 minutes per side, until browned all over. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until an internal temperature of 1450F (630C) is reached. Remove from oven, tent with foil, and let rest for 10 minutes before slicing.
3
While the pork is roasting, prepare the apple chutney. In a medium saucepan, combine the diced apples, red onion, apple cider vinegar, brown sugar, ground ginger, ground cinnamon, and ground cloves. Bring to a simmer over medium heat, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, until the apples are tender and the chutney has thickened.
4
For the mashed potatoes, place the quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well.
5
Return the drained potatoes to the pot. Add milk and butter. Mash with a potato masher or fork until smooth and creamy. Season with salt and pepper to taste. Slice the rested pork tenderloin into medallions. Serve the sliced pork with a generous spoonful of apple chutney and a side of creamy mashed potatoes. Garnish with fresh parsley if desired.

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