Peppered Pork Tenderloin and Citrus Pecan Chutney
It's pecan season. I know that they will show up for the holidays in desserts. This week, I want to share with you two dishes that uses pecans as part of a savory dish. They may change you mind on how you use pecans in the kitchen.
2 (1 pound) pork tenderloins
1/4 cup plus 2 tablespoons olive oil, divided
1 tablespoon Creole seasoning
1 cup apple cider vinegar
1 1/2 teaspoons orange zest, divided
1/2 cup fresh orange juice
1/2 cup sugar
1 (3-inch) cinnamon stick
1/3 cup chopped dried apricots
1/2 cup chopped dried pineapple
1/2 teaspoon kosher salt
1/2 cup orange marmalade
1/2 cup chopped toasted pecans
Rub pork with 2 tablespoons oil and Creole seasoning. Set aside.
In a medium saucepan, combine vinegar, 1 teaspoon zest and juice, sugar, cinnamon, apricot, pineapple and salt; bring to a boil over medium-high heat.Reduce heat, and simmer, stirring occasionally, 10 minutes. Remove cinnamon stick with a slotted spoon, and discard. Stir in orange marmalade, pecans and remaining 1/2 teaspoon orange zest.
In a large skillet, heat remaining 1/4 cup olive oil over medium-high heat. Cook pork tenderloin 6 minutes per side or until a meat thermometer inserted in thickest portion registers 145℉. Remove from heat; cover, and let stand 10 minutes. Slice, and serve with chutney.
Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.
Good Cooking, Good Eating and Good Living!!!