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Spiced Pumpkin Apple Chutney & Pork Tenderloin

Posted Oct 20 2011 10:58am

Happy Thursday everyone!  Yesterday ended up being such a crazy day, blogging just wasn’t in the cards.  I needed a relaxing evening to myself last night – all was well after power yoga, a glass of red wine, dinner and a movie on the couch. 

I’ll make up for my silence yesterday with a new recipe you’ll love.  It’s savory, it’s sweet and a little bit spicy.  Spiced Pumpkin Apple Chutney atop roast pork tenderloin:

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I grew up eating my mom’s pork chops with a side of applesauce – which is why I think I love this combination so much.

The chutney is super easy and can be made in advance.  I started by combining some apple cider vinegar, sugar and the spices in a pot and heated/stirred until the sugar had dissolved.

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Then I added the apples, onion, raisins and canned pumpkin,.  I covered the pot and let it cook for 35-45 minutes on low & stirring occasionally.

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I used a whole can of 100% pumpkin puree and Cortland apples since they’re in season.  To spice it up, I added freshly grated ginger, and red pepper flakes.  It also freezes well if you end up having lots of leftovers!

Pumpkin Apple Chutney

The pork was also a quick and easy.   I rubbed 2 pork tenderloins down with some cumin, salt and pepper, browned the edges in a hot pan and brushed with some of the chutney before popping those in the oven for 25 minutes.

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This is one of my favorite pumpkin recipes so far – along with my Nutella Pumpkin Muffins .  I’ll definitely be making this again while canned pumpkin is on the shelves at the grocery store. 

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I’ll link to this recipe under Entrees and Sauces & Spreads (because this chutney would be good on just about anything) on my Deliciously Wholesome recipe page.

Spiced Pumpkin Apple Chutney & Pork Tenderloin
Print
 
: Entree, Sauce
: elle
: 20 mins
: 65 mins
: 1 hour 25 mins
: 6
This chutney gets better with age if you have time to make it 1 day in advance. If not, be prepared for even more delicious leftovers!
Ingredients
  • 2 boneless pork tenderloins (~1 1/2 pounds)
  • 4 cups tart apples, peeled, cored and chopped (I used Cortland but Macintosh or green apples would also work well!)
  • 1 (15 ounce) can canned pumpkin
  • 1 medium onion, chopped
  • 1 cup raisins
  • 3/4 cup apple cider vinegar
  • 1 cup sugar
  • 1 tablespoon ginger, fresh, grated
  • 1 teaspoon minced garlic
  • 1 tablespoon + 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon red pepper flakes
  • salt
  • pepper
Directions
  1. Chutney: Combine apple cider vinegar, sugar and spices (only 1 teaspoon of cumin, the other tablespoon is for the pork) in a large, non-metallic pot and warm until sugar dissolves, stirring frequently.
  2. Add chopped apples, onion, raisins and canned pumpkin. Stir, cover and let cook on medium-low heat for 35-45 minutes, stirring frequently. Allow chutney to cool.
  3. Pork Tenderloin: Preheat oven to 400F.
  4. Rub pork with cumin, salt and pepper. In a hot frying pan with a little olive oil, brown all sides of the pork (4-5 minutes total.)
  5. Place tenderloins in a baking pan and coat with 6 tablespoons chutney. Roast in the oven for 20-25 minutes, coating pork with chutney again after the first 15 minutes. Pork is done when internal temperature reaches 155F.
  6. Slice and top with warmed chutney.
 
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Well friends, it’s time to get to work!  Hope you have a great rest of your day.

Question: What other foods have you topped with chutney?  I’m thinking this would be amazing on some vanilla ice cream!

 

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