Pork Tenderloin with Tangerine-Apple Chutney

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4 to 6 servings

This dish features tender pork tenderloin paired with a chutney made with tangerines, apples, onion, garlic, jalapeno and sage.

Ingredients

1 lb. pork tenderloin, trimmed
2 tbsp. stone-ground mustard
Salt and pepper to taste
2 tbsp. olive oil
1/2 cup onion, finely chopped
1 clove garlic, finely chopped
1/2 jalapeño, seeded, finely chopped
1 tbsp. brown sugar
1/2 tsp. fresh ginger, peeled, grated
3 Florida tangerines, peeled, sectioned, chopped
1 Granny Smith apple, peeled, cored, chopped
3 tbsp. cider vinegar
1 tsp. fresh sage, finely chopped

Steps

1. Preheat grill to medium-high. Coat pork with mustard and season with salt and pepper to taste. Grill 15 to 25 mins., or until thermometer registers 155°F. Remove pork from grill and let stand.

2. For chutney: In large sauté pan, heat oil over medium heat. Add onion; cook and stir 5 mins. Add garlic, jalapeño, brown sugar and ginger; cook and stir 5 mins. more.

3. Add tangerines, apple, vinegar and sage; simmer 15 to 20 mins., or until apple is softened. Season with salt and pepper to taste.

4. Thinly slice pork and serve with chutney.

Recipe by Florida Department of Citrus

More From FoodService Director

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

Ideas and Innovation
sandwich sub

At our corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a more straightforward sub. While planning out a business model for the space, Kohl’s wanted something that was quality driven, but very sensitive to pricing for associates. Diners are comfortable spending about $6 to $7 for lunch.

FSD Resources