Apple chutney delicious to the core with pork

October 30, 2013 

October brings an array of fruits and nuts to market — particularly, fresh apples.

Each type of apple has its own special qualities. Golden delicious apples, when cut, stay white longer than other varieties. They also hold their shape when cooked. I use them here in a fresh-apple chutney served with pork tenderloin. This spicy chutney is easy to make.

The cinnamon, salt and pepper rub for the pork is a perfect blend of flavors with the apple chutney. Complete this quick autumn dinner with rice tossed with some walnuts, parsley and olive oil.

Helpful Hints:

Save time: Make chutney first and let marinate while you prepare the rest of the dinner. If pressed for time, use store-bought chutney with the pork.

To buy: 2 medium golden delicious apples, 1 small bunch fresh parsley (optional),3/4 pound pork tenderloin, 1 package microwaveable brown rice, 1 small package broken walnuts, 1 bottle ground ginger, 1 bottle ground cloves, 1 bottle red wine, and 1 small bottle apple cider vinegar.

Staples: Sugar, olive oil, ground cinnamon, salt and black peppercorns.

AUTUMN SPICE-RUBBED PORK

For chutney:

2 medium golden delicious apples, cored and cut into 1/4-inch cubes (2 cups)

2 tablespoons sugar

1/2 cup red wine

2 tablespoons apple cider vinegar

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

For pork:

3/4 pound pork tenderloin

1 teaspoon freshly ground black pepper

1 teaspoon ground cinnamon

1/2 teaspoon salt

For chutney: Wash apples, do not peel, quarter and remove cores. Cut into 1/4-inch cubes. Place cubes in a small saucepan with sugar, red wine, cider vinegar, ground ginger and ground cloves. Bring to a simmer over medium-high heat and lower heat to medium. Let cook gently 5 to 6 minutes or until sauce begins to thicken. Serve with pork.

For Pork: Preheat broiler. Line a baking tray with foil. Remove visible fat from pork and cut in half lengthwise. Do not cut all the way through. Open like a book. Mix black pepper, cinnamon and salt together. Rub spice mixture onto pork making sure all sides are covered. Place on baking tray. Broil about 5 inches from heat for 7- 10 minutes. A meat thermometer should read 145 degrees. Slice and serve with apple chutney. Makes 2 servings. WALNUT RICE

1 package microwaveable brown rice to make 1 1/2 cups cooked rice

1 teaspoon olive oil

2 tablespoons chopped walnuts

1/4 cup chopped fresh parsley (optional)

Salt and freshly ground black pepper

Cook rice according to package instructions. Measure 1 1/2 cups and set aside the remaining rice for another dinner. Add the olive oil, walnuts, parsley and salt and pepper to taste. Makes 2 servings.

DINNER IN MINUTES from C3

AUTUMN SPICE-RUBBED PORK For chutney:

2 medium golden delicious apples, cored and cut into 1/4-inch cubes (2 cups)

2 tablespoons sugar

1/2 cup red wine

2 tablespoons apple cider vinegar

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

For pork:

3/4 pound pork tenderloin

1 teaspoon freshly ground black pepper

1 teaspoon ground cinnamon

1/2 teaspoon salt

For chutney: Wash apples, do not peel, quarter and remove cores. Cut into 1/4-inch cubes. Place cubes in a small saucepan with sugar, red wine, cider vinegar, ground ginger and ground cloves. Bring to a simmer over medium-high heat and lower heat to medium. Let cook gently 5 to 6 minutes or until sauce begins to thicken. Serve with pork.

For Pork: Preheat broiler. Line a baking tray with foil. Remove visible fat from pork and cut in half lengthwise. Do not cut all the way through. Open like a book. Mix black pepper, cinnamon and salt together. Rub spice mixture onto pork making sure all sides are covered. Place on baking tray. Broil about 5 inches from heat for 7-10 minutes. A meat thermometer should read 145 degrees. Slice and serve with apple chutney.

Nutrition information per serving: 360 calories (10 percent from fat), 4.0 g fat (1.3 g saturated, 1.4 g monounsaturated), 108 mg cholesterol, 36.2 g protein, 33.5 g carbohydrates, 4.1 g fiber, 676 mg sodium.

WALNUT RICE 1 package microwaveable brown rice to make 11/2 cups cooked rice

1 teaspoon olive oil

2 tablespoons chopped walnuts

1/4 cup chopped fresh parsley (optional)

Salt and freshly ground black pepper

Cook rice according to package instructions. Measure 11/2 cups and set aside the remaining rice for another dinner. Add the olive oil, walnuts, parsley and salt and pepper to taste.

Nutrition information per serving: 252 calories (34 percent from fat), 9.6 g fat (1.1 g saturated, 3.1 g monounsaturated), no cholesterol, 5.1 g protein, 30.7 g carbohydrates, 2.2 g fiber, 16 mg sodium.

Makes 2 servings Makes 2 servings Per serving: 360 calories (10 percent from fat), 4.0 g fat (1.3 g saturated, 1.4 g monounsaturated), 108 mg cholesterol, 36.2 g protein, 33.5 g carbohydrates, 4.1 g fiber, 676 mg sodium. Per serving: 252 calories (34 percent from fat), 9.6 g fat (1.1 g saturated, 3.1 g monounsaturated), no cholesterol, 5.1 g protein, 30.7 g carbohydrates, 2.2 g fiber, 16 mg sodium.

The Olympian is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service