Chardonnay Braised Pork Tenderloin with Warm Apple Chutney

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!

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