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:
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.
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.
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!
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.
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.
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!
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
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.
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.
Pork Tenderloin: Preheat oven to 400F.
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.)
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.
Slice and top with warmed chutney.
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!