White's Country Meats




Prep and cook time: 20 minutes


1/2 cup fresh cranberries or 1/4 cup canned whole cranberry sauce
1/4 cup apple juice or apple cider
2 tablespoons snipped dried figs
1 tablespoon packed brown sugar or granulated sugar
1/2 teaspoon fresh rosemary or 1/4 teaspoon dried rosemary
Salt and Pepper
6 ounces pork tenderloin
2 teaspoons cooking oil


1.) For chutney, in a small heavy saucepan stir together the cranberries, apple juice, dried figs, brown sugar and rosemary. Bring to a boil then reduce heat. Simmer uncovered for 5-8 minutes or until chutney reaches desired consistency – stir occasionally. Season to taste with salt and pepper then set aside.
2.) Meanwhile, trim fat from meat. Cut meat crosswise into six pieces. Press each piece with palm of your hand to make an even thickness. In a large nonstick skillet cook the pork in hot oil over medium-high heat for 2-3 minutes or until juices run clear, turning once.
3.)To serve, spoon some of the warm chutney over park and pass remaining chutney. If desired, serve with rice and garnish with rosemary.

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