Recipe(tried): Pork Tenderloin with Cranberry Chutney and Honey Mustard Sauce for Jen

Hi Jen,

I posted the section below, on Pork Tenderloin, a few weeks ago. It is very delicious! There is a reduction sauce with the posting. Below that are two recipes for different sauces. One is a cranberry chutney and the other is a very wonderful honey/ mustard sauce. Hope these help and Good Luck!

I look for a whole pork tenderloin that has not been cut yet, about 4-5" in diameter and 10-12" long. Then butterfly the loin.

Meanwhile in a deep sauce pan caramelize a large red onion in 2 Tablespoons of butter. I always add a couple of cloves of garlic and 1 shallot to the onions too. Slice a red pepper or whatever color you have on hand. Mix the caramelized onions with the peppers and add either cooked spinach or fresh. If it is cooked I don't like to add too much. Add some basil and oregano and salt and pepper to taste. Actually just add whatever herbs and spices sound good to you, that's what I do!

Stuff the tenderloin and tie it with cooking string. Roll it in sugar and place in roasting pan. Cook uncovered at 400 degrees for 15-20 minutes per pound. If you aren't sure if it is done just cut it in half, since you will be cutting it in 1" slices anyways.

While the tenderloin is in the oven make a reduction sauce in the pan you cooked your onions in. Heat the pan up and pour a bottle of dry red wine in to deglaze the pan. It will steam a little! Bring it to a boil and scrape the onion bits off the bottom of the pan and reduce the heat to low. Add 1/4 cup to a 1/2 cup of brown sugar and stir it in well. Add a dash of balsamic vinegar. Cook this until it reduces by half and is thick and syrupy.

Serve with roasted pork and enjoy. I know my directions are sketchy and this turns out different every time. It may not be your average way to make a reduction either, but the only way I know! Hope you like it.

Cranberry Chutney

1 cup water
3/4 cup white sugar
1 (12 ounce) package fresh cranberries
1 cup apples - peeled, cored and diced
1/2 cup cider vinegar
1/2 cup raisins
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves

In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.

Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Coot to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.

Honey Mustard Sauce

1 1/2 cups mayonnaise
1/4 cup prepared Dijon-style mustard
1/2 cup honey

In a medium bowl, blend the mayonnaise, Dijon-style mustard and honey. Chill in the refrigerator at least 2 hours before serving.