Seared Pork Tenderloin with Apricot Macadamia Chutney | Simply Gourmet Caterers

Seared Pork Tenderloin with Apricot Macadamia Chutney | Simply Gourmet Caterers

By Chef Larry Barrett

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. 

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