Pan-Roasted Pork with Apple Chutney and Pepper Reli

Name: Pan-Roasted Pork with Apple Chutney and Pepper Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 tablespoons extra-virgin olive oil; 1 Granny Smith apple, cut into 1/4-inch wedges; 1/2 cup white wine vinegar; 1/2 cup light brown sugar; 1/2 tablespoon mustard seeds; 1/4 teaspoon whole allspice berries; 1 pinch cayenne pepper; Salt and freshly ground pepper; 2 jalapenos, seeded and finely chopped; 1 large red bell pepper, cut into 1/4-inch dice; 1 large yellow bell pepper, cut into 1/4-inch dice; 1 small red onion, cut into 1/4-inch dice; 1 large garlic clove, minced; 1/4 cup minced, peeled fresh ginger; Two 12-ounce pork tenderloins

Servings: persons

3 1/2 tablespoons extra-virgin olive oil
1 Granny Smith apple, cut into 1/4-inch wedges
1/2 cup white wine vinegar
1/2 cup light brown sugar
1/2 tablespoon mustard seeds
1/4 teaspoon whole allspice berries
1 pinch cayenne pepper
Salt and freshly ground pepper
2 jalapenos, seeded and finely chopped
1 large red bell pepper, cut into 1/4-inch dice
1 large yellow bell pepper, cut into 1/4-inch dice
1 small red onion, cut into 1/4-inch dice
1 large garlic clove, minced
1/4 cup minced, peeled fresh ginger
Two 12-ounce pork tenderloins

1
In a medium skillet, heat 1/2 tablespoon of the olive oil.
2
Add the apple and cook over high heat until browned on the bottom, about 3 minutes.
3
Add the vinegar, brown sugar, mustard seeds, allspice and cayenne and simmer over moderate heat until thickened, about 5 minutes.
4
Season with salt and pepper.
5
In a large skillet, heat 2 tablespoons of the olive oil.
6
Add the jalapenos, red and yellow peppers, onion, garlic and ginger.
7
Cover and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes.
8
Season with salt and pepper.
9
Transfer the pepper relish to a bowl and wipe out the skillet.
10
In the same large skillet, heat the remaining 1 tablespoon of olive oil.
11
Season the pork tenderloins with salt and pepper and add to the skillet.
12
Cook them over moderate heat on 4 sides until lightly browned, about 3 minutes per side.
13
Cover and cook, turning once, until an instant-read thermometer inserted in the center registers 145, about 10 minutes.
14
Transfer the tenderloins to a carving board, cover loosely with foil and let rest for 10 minutes.
15
Slice the pork 1/3 inch thick and serve with the chutney and pepper relish.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 1/2 tablespoons extra-virgin olive oil, 1 Granny Smith apple, cut into 1/4-inch wedges, 1/2 cup white wine vinegar, 1/2 cup light brown sugar, and more.

Yes, Pan-Roasted Pork with Apple Chutney and Pepper Relish falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan-Roasted Pork with Apple Chutney and Pepper Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions