Makes:
10 servings, 3 ounces per serving
Utensil:
Saladmaster Food Processor
1 Qt./.9 L Sauce Pan with Cover
11" Large Skillet with Cover
small mixing bowl
7" Santoku Knife
Ingredients
Plum Chutney
1
large
shallot, strung, use Cone #2
1⁄2
cup
brown sugar, packed
(90
g)
1⁄4
cup
sherry vinegar or apple cider vinegar
(60
mL)
1
tablespoon
garlic, shredded, use Cone #1
(8
g)
1
tablespoon
mustard seeds or 2 teaspoons mustard powder (11g/5g)
2
teaspoons
fresh ginger, peeled and shredded, use Cone #1
(4
g)
1⁄2
teaspoon
black pepper
(1
g)
1
bay leaf
1⁄4
cup
water
(60
mL)
kosher salt to taste
1
cup
dried pitted plums, chopped
(174
g)
Pork
2
tablespoons
minced fresh rosemary
(3
g)
4
teaspoons
Herbes de Provence
(5
g)
1
pinch
each Kosher salt and black pepper
4
teaspoons
olive oil
(20
mL)
2
pork tenderloins, about 2 pounds
(907
g)
Directions:
- Preheat sauce pan over medium heat. When several drops of water sprinkled on the pan skitter and dissipate, add shallots. Lower heat to medium-low and cook, stirring occasionally, until shallots begins to soften, about 2 minutes.
- Add brown sugar and next 8 ingredients through salt. Continue to cook until mixture is fragrant, about 2 minutes.
- Stir in plums. Cover and simmer over medium-low heat for 8 minutes. Uncover and continue cooking, stirring occasionally, until fruit is soft and juices have thickened, 20 – 25 minutes. Let cool slightly.
Pork
- Stir rosemary, Herbes de Provence, salt, pepper and oil in a small bowl and blend well. Rub all over pork.
- Preheat skillet over medium heat. When several drops of water sprinkled on the pan skitter and dissipate, reduce heat to medium-low and place pork into pan. Cook uncovered until meat releases from pan, approximately 5 minutes, and turn meat one-quarter turn. Brown all four sides, approximately 5 minutes per side. If internal temperature is 145°F/65°C, remove from pan, transfer to cutting board and allow to rest 10 minutes. If temperature is not at least 145°F/65°C, cover with lid ajar and cook an additional 5 minutes.
- Slice and serve with plum chutney alongside.
Tips:
- Can substitute dried pitted plums with 4 fresh red or black plums, peeled, pitted and chopped.
Pork
Calories:
198
Fat:
9g
Saturated Fat:
3g
Cholesterol:
85mg
Sodium:
86mg
Carbohydrate:
0g
Fiber:
0g
Sugar:
0g
Protein:
27g
Directions
Tips
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