Pork Tenderloin with Tangerine-Apple Chutney
This dish features tender pork tenderloin paired with a chutney made with tangerines, apples, onion, garlic, jalapeno and sage.
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
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