Pork Tenderloin Saddleback Recipe

Name: Pork Tenderloin Saddleback
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs pork tenderloin; 1 -2 teaspoon olive oil; kosher salt; ground black pepper; 2 large granny smith apples, peeled,cored,and chopped; 1 cup apple juice; ½ cup cider vinegar; ½ cup sugar; ½ cup packed light brown sugar; ¼ teaspoon ground cinnamon (more if you want); 1 pinch ground cloves; 1 cup dried cranberries; 1 tablespoon cornstarch; 1 tablespoon cold water

Servings: persons

2 lbs pork tenderloin
1 -2 teaspoon olive oil
kosher salt
ground black pepper
2 large granny smith apples, peeled,cored,and chopped
1 cup apple juice
½ cup cider vinegar
½ cup sugar
½ cup packed light brown sugar
¼ teaspoon ground cinnamon (more if you want)
1 pinch ground cloves
1 cup dried cranberries
1 tablespoon cornstarch
1 tablespoon cold water

1
Spread the olive oil over the tenderloins.
2
Sprinkle tenderloins with salt and pepper.
3
Grill over medium-high heat for about 25 minutes, turning every 5 minutes or so to grill all sides.
4
Remove from grill, cover and let rest for 5 minutes.
5
Slice on the bias, 1-inch thickness.
6
Serve with chutney.
7
Apple Cranberry Chutney: Put the apples, apple juice, vinegar, and sugars in a saucepan; bring to a boil over medium-high beat.
8
Lower heat and simmer for 8-10 minutes.
9
Stir in the cinnamon, cloves, and cranberries.
10
Cook for another 5 minutes or so until the apples are tender.
11
If needed for additional thickness, add the cornstarch and cold water together; stir to mix.
12
Add to the apple mixture; bring to a boil to thicken.
13
Remove from heat and serve.

1049

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 2 lbs pork tenderloin, 1 -2 teaspoon olive oil, kosher salt, ground black pepper, and more.

Yes, Pork Tenderloin Saddleback 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.

Pork Tenderloin Saddleback

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