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Recipes Pan-Seared Pork Tenderloin with Apple Chutney & Saffron Jasmine Rice
4 servings
30 minutes total
Pan-Seared Pork Tenderloin
Ingredients
  • 1 pork tenderloin (about 1 lb)
  • 1 teaspoon Alessi Kosher Salt
  • 1 teaspoon pepper
  • 2 tablespoons Pompeian Extra-Virgin Olive Oill
  • 2 tablespoons unsalted butter
Steps
    1. Trim fat and silver skin from pork; cut into ¾-inch-thick slices. Season pork with salt and pepper.
    2. Heat oil and butter in large sauté pan over medium 1–2 minutes, until butter is melted and begins to sizzle. Add pork to pan and fry 3–4 minutes on each side until lightly browned and 145°F. Serve with Apple Chutney, and Saffron Jasmine Rice.
Apple Chutney
Ingredients
  • 2 tablespoons Pompeian Grapeseed Oil
  • 1 teaspoon whole cumin seeds
  • ½ cup yellow onion, diced
  • 1 tablespoon Gourmet Garden Garlic Stir-in Paste
  • 2 Granny Smith apples, peeled, cored & ¼-inch diced (about 2 cups)
  • 2 Envy apples, peeled, cored & ¼-inch diced (about 2 cups)
  • ½ teaspoon crushed red pepper
  • ½ teaspoon ground ginger
  • ½ teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 1 cup sherry vinegar
  • 1 tablespoon vegetable base
  • ½ cup dried cherries
  • ¼ cup sugar
  • ¼ cup light brown sugar
  • 2 tablespoons chives, sliced
  • ¼ cup cilantro, chopped
Steps
    1. Preheat medium Dutch oven on medium for 2–3 minutes. Add oil and cumin seeds; cook 30 seconds, stirring continuously. Add onion, garlic, and apples; continue cooking 2 more minutes, stirring occasionally. Stir in red pepper, ginger, garam masala, and turmeric until blended.
    2. Add vinegar, vegetable base, cherries, and both sugars to pot; simmer 15 minutes, stirring occasionally, until liquid has mostly evaporated, and apples are tender. Remove pot from heat and cool to room temperature. Stir in chives and cilantro before serving.
Saffron Jasmine Rice
Ingredients
  • 2 tablespoons Pompeian Grapeseed Oil
  • ½ cup yellow onion, diced
  • 1 tablespoon Gourmet Garden Garlic Stir-in Paste
  • ½ teaspoon Vigo Imported Saffron threads
  • ¼ teaspoon ground turmeric
  • 1 cup Vigo Imported Jasmine Rice
  • 2 cups unsalted chicken stock
  • 1 teaspoon Alessi Kosher Salt
  • ½ teaspoon ground white pepper
Steps
    1. Heat oil in medium saucepot, over medium-high 2–3 minutes. Add onions and garlic; sauté 1–2 minutes to soften then stir in saffron, turmeric, and rice. Cook 1–2 minutes, stirring occasionally to toast rice.
    2. Add stock, salt, and pepper. Cover pot with lid and bring to a boil; remove pot from heat when steam begins to escape from under lid. Set aside and do not remove lid for 20 minutes. Fluff rice with fork before serving.
Pan-Seared Pork Tenderloin

Amount per ¼ recipe serving: Calories 230, Total Fat 16g, Sat Fat 6g, Chol 75mg, Sodium 530mg, Protein 22g, Iron 6%

Apple Chutney

Amount per ¼ recipe serving: Calories 340, Total Fat 7g, Sat Fat 0.5g, Sodium 660mg, Total Carb 68g, Fiber 2g, Sugars 56g, Protein 2g, Calc 4%, Iron 6%

Saffron Jasmine Rice

Amount per ¼ recipe serving: Calories 250, Total Fat 7g, Sat Fat 0.5g, Sodium 490mg, Total Carb 39g, Sugars 2g, Protein 5g, Iron 10%