1
pork tenderloin, approx. 1 lb., seasoned to taste with salt and pepper
Cranberry
apple chutney, recipe follow below
2
cups cooked quinoa, cooking directions follow
Preheat
oven to 425 degrees F. In a large
skillet over medium heat, heat oil until sizzling, then add tenderloin and
brown off on all sides. Remove from
skillet and place on a foil-lined baking sheet.
Roast tenderloin, uncovered, in oven for approx. 15-20 minutes, or until
internal temperature reaches 145 degrees at the center. Cover tenderloin and let rest for 10-15
minutes before carving into medallions.
Cranberry Apple Chutney
2
lbs. honey crisp apples (3-4 large), peeled and cored, cut into 1-inch chunks¼ cup splenda or sugar
2 Tbs. maple syrup
½ tsp. cinnamon
½ tsp. kosher salt
1 cup fresh cranberries
1 ½ tsp. freshly squeezed lemon juice
Place
apples in a large sauce pan with ¼ cup water, sugar, syrup, cinnamon, salt and
cranberries; bring to a boil. Reduce
heat to medium-low; cover pan and cook for 15-20 minutes or until apples are
tender and sauce is thickened. Uncover
pot and mash mixture just until pulpy; stir in lemon juice.
Quinoa
1
cup water½ cup orange juice
1 cup uncooked quinoa, rinsed well
Bring
water and orange juice to a boil in a large saucepan. Add quinoa, bring back to
a boil and cover, cooking over medium heat for 12-15 minutes or until quinoa
has absorbed all the liquid. Remove from
heat, fluff with a fork, cover and let stand for 15 minutes.
Now You're Cookin',
Chef Alli