Pork and Marina’s Cranberry Chutney….delicious together!!
- • 2 lbs. Circle B Ranch pork tenderloin, silver skin removed
Pork Tenderloin Rub
- • 1 Tbsp. olive oil
- • 1 tsp. freshly cracked black pepper
- • 1 tsp. salt
Cranberry Hoisin Ginger Glaze
- • ½ cup Marina’s Cranberry Chutney
- • ¼ cup hoisin sauce
- • 1 Tbsp. butter
- • 2 cloves garlic, minced
- • 1-2 tsp. freshly grated ginger
- • ¼-1/2 tsp. red pepper flakes
- • 2 Tbsp. red wine vinegar
- • ¼ tsp. salt
- • ¼ tsp. pepper
- • Scallions
To Prepare the Glaze
- Melt one Tbsp. butter in a small sauce pan over medium heat. Add garlic, ginger, and red pepper flakes and sauté for 30 seconds.
- Stir in cranberry chutney, hoisin sauce, red wine vinegar, salt and pepper. Taste and add more red pepper flakes if desired (Remember that sauce will be less spicy when applied to the finished dish as only a little will be drizzled over each serving).
To Prepare the Pork Tenderloin
- Rub the tenderloin all over with 1 Tbsp. olive oil, followed by 1 tsp. salt and 1 tsp. freshly cracked black pepper.
- Preheat oven to 425° F.
- Heat 1 Tbsp. of oil in a large nonstick skillet over medium-high heat. When oil is very hot and rippling, add pork tenderloin. Sear each side until browned, approximately 1-2 minutes per side. Place tenderloin on rack in shallow roasting pan or a rack placed on a baking. Brush with the Cranberry Hoisin Ginger Glaze, brushing again after 15 minutes of cooking.
- Roast approximately 25-30 minutes or until an internal thermometer inserted into the thickest part of the meat registers between 145-150° F (the pork will be juicy and slightly pink in the middle; cook a little longer if you want to eliminate the pink, but be careful not to overcook or dry out the meat).
- When the pork is done, let it stand for 10 minutes before slicing. Meanwhile, warm up the sauce.
- Slice pork thinly, then drizzle with the Cranberry Hoisin Ginger Glaze—either on a platter or individual servings. Enjoy!