Seared Pork Tenderloin with Apricot/Macadamia Chutney

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Everyone loves a baked ham for Easter. This pork tenderloin is a favorite of mine and gives you that porky goodness with an upscale presentation. The marriage of pork and fruit is a natural. The apricots add a great tanginess; the macadamia nuts add the crunch. I love orange marmalade and use it whenever I can~it’s sweet and sour at the same time. This dish will go beautifully as the centerpiece for any celebration, but you’ll probably serve it year round.

Serves Six

For the Pork

  • 3 Pounds Pork Tenderloin
  • 1 Tsp. Kosher Salt
  • ½ Tsp. Fresh Cracked Pepper
  • 2 Tsp. Allspice
  • 5 Tbsp. Apple Jelly
  • For the Chutney
  • ¾ Pounds Dried Apricots
  • ¼ Cup Chopped Macadamia Nuts
  • 5 Tbsp. Orange Marmalade
  • 3 Tbsp. Unsalted Butter
  • 1 Tbsp. Chopped Parsley
  • ¼ Cup Chopped Scallions
  • ½ Cup Diced Onion
  • Salt/Black Pepper To Taste
  • 3 Cloves Chopped Garlic

Cooking the Pork

Trim the pork of all silver skin and fat. Dry with a paper towel. Rub with the salt, pepper and allspice. Let rest at room temperature for a half hour. Brush the pork with a little canola oil and sear on all sides until brown in a hot pan, place in a 350-degree oven until the internal temperature registers 145 degrees. Remove from oven and place a piece of aluminum foil over the top and let rest for a few minutes.

The Stuffing

Bring a quart of water to a boil add the dried apricots. Turn heat off and let apricots absorb the water and plump for 15 minutes. Drain and dice the apricots, place in a mixing bowl. Sauté onions and garlic in the butter until translucent. Add onions and garlic to apricots. Add chopped macadamia nuts, marmalade, scallions, chopped parsley and salt/pepper to the apricots~mix well.

Plating the Dish

Carve the pork on the bias into ¼ inch slices. Melt the apple jelly in a glass bowl in the microwave. Place a large spoonful of chutney in the center of the plate. Fan a few slices of pork around the chutney and drizzle the pork with some melted apple jelly.

Seared Pork Tenderloin with Apricot/Macadamia Chutney