The heavenly flavor of apples paired with fresh rosemary is a simply unforgettable combination!
2 Tbs. oil
2 small pork tenderloins,* trimmed
1/4 C. water
2 Tbs. chopped fresh rosemary
1 large clove garlic, minced
1 jar Tait Farm Apple Chutney
fresh apple slices and sprigs of rosemary for garnish
*Pork chops also work well.
Preheat oven to 425 degrees. Heat the oil in a large skillet over medium heat. Add the pork tenderloins and sear on all sides. Place the pork in a roasting pan or on a rimmed baking sheet. Stir the water, rosemary, garlic, and chutney together and pour over the tenderloins. Bake for 20-30 minutes to an internal temperature of 145 degrees. Let rest for 5 minutes before slicing into medallions. Spoon the chutney sauce on top. Garnish with fresh apple slices and rosemary sprigs. Serves 4.