Pork Tenderloin Saddleback

Adapted from a recipe served at Mirror Lake Inn, Lake Placid, NY. A very simple seasoned pork with a delicious chutney.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  lbs  pork tenderloin
• 1 -2  teaspoon olive oil
•  kosher salt
•  ground black pepper

• Apple Cranberry Chutney

• 2  large granny smith apples, peeled,cored,and chopped
• 1  cup  apple juice
• 1⁄2 cup cider vinegar
• 1⁄2 cup sugar
• 1⁄2 cup  packed light brown sugar
• 1⁄4 teaspoon ground cinnamon (more if you want)
• 1  pinch ground cloves
• 1  cup dried cranberries
• 1  tablespoon cornstarch
• 1  tablespoon  cold water

Directions

1. Spread the olive oil over the tenderloins.
2. Sprinkle tenderloins with salt and pepper.
3. Grill over medium-high heat for about 25 minutes, turning every 5 minutes or so to grill all sides.
4. Remove from grill, cover and let rest for 5 minutes.
5. Slice on the bias, 1-inch thickness.
6. Serve with chutney.
7. Apple Cranberry Chutney: Put the apples, apple juice, vinegar, and sugars in a saucepan; bring to a boil over medium-high beat.
8. Lower heat and simmer for 8-10 minutes.
9. Stir in the cinnamon, cloves, and cranberries.
10. Cook for another 5 minutes or so until the apples are tender.
11. If needed for additional thickness, add the cornstarch and cold water together; stir to mix.
12. Add to the apple mixture; bring to a boil to thicken.
13. Remove from heat and serve.