For the Pork:
- 1 – 16 Ounce Pork Tenderloin
- 1 Bottle of Good Chardonnay
- Kosher Salt and Fresh Black Pepper
For the Chutney:
- 1 Large Granny Smith apple; cored, skinned and chopped
- 1 Medium Onion; chopped
- 1 Shallot; chopped
- Zest from 1 Orange
- 1 Thumb Sized Piece of Ginger; chopped
- ½ Cup Cider Vinegar
- ½ Cup Light Brown Sugar
- 4 Allspice Berries
- 1 Teaspoon Dijon Mustard
Pre-heat Large Skillet or Electric Skillet over medium heat.
Season pork liberally with salt and pepper. Drop pork into preheated skillet and brown on all sides. Once browned, add ½ cup Chardonnay and cover. Cook pork over medium heat for 15-20 minutes. Remove pork from skillet and place on a platter; cover loosely with foil.
Add apples, onions, shallots and ginger into the skillet; cover and cook for 5 minutes until tender. Add remaining ingredients and bring to a slow boil; cook for 10 minutes. After 10 minutes has elapsed; slice pork and serve with Apple Chutney over the top.
A special “Thank You” to Chef David and all of our Cooking School participants for helping us create this delicious dish!