Pork Tenderloin with Plum Chutney
- For the chutney
- 125 grams Dried plum
- 1 teaspoon Corn oil
- 2 shallots
- 1 Russet apple
- 1 teaspoon sugar
- 2 tablespoons lemon juice
- 2 tablespoons Madeira Wine
- 1 tablespoon liquid honey
- 1 Cinnamon stick
- freshly ground peppers
- 1 bunch Soup vegetables (such as carrot, leek or other aromatic vegetables such as celery or onion)
- 1 onion (studded with 2 cloves)
- 1 bay leaf
- 1 Parsnip
- 1 teaspoon granulated Vegetable broth
- 250 grams Pork tenderloin
Soak half of prunes in hot water. Peel shallots and finely dice. Peel apple and quarters and core and cut into slices.
Heat oil in a pan and sweat shallots until translucent and add prunes (without soaking). Add apple slices to pan and sauté and caramelize sugar. Deglaze pan with lemon juice and Madeira and add honey and cinnamon stick and let boil for about 10 minutes until sauce thickens into a chutney. Remove from heat and season with salt and pepper.
Clean parsnip and soup vegetables and cut into equal sized cubes and cook in about 500 ml (approximately 18 ounces) boiling water and granulated vegetable stock. Add onion, bay leaf and parsley to pan and add pork and reduce heat and cook for 20 to 25 minutes over low heat,
Cut pork into slices and serve with plum chutney, remaining drained prunes and diced vegetables. Serve with potatoes, if desired.