Pork Tenderloin with Plum Cranberry Chutney
- For the chutney
- 250 milliliters Cranberry juice
- 1 pkg Spice mix (or mulling spices tied in small cheesecloth bag)
- 250 grams Plum
- 2 shallots
- 1 Tbsp vegetable oil
- 50 grams raisins
- 50 grams dried Cranberry
- 90 grams sugar
- 6 Tbsps Red wine vinegar
For the chutney, heat cranberry juice in a saucepan and bring to a boil. Add spice mix to juice, then remove pan from heat and let steep for 10 minutes.
Rinse plums, wipe dry, halve and remove pits, then dice finely. Peel shallots and finely dice. Heat oil in a pan and sauté shallots until translucent. Add plums, raisins and cranberries to pan. Stir in sugar and cook briefly. Deglaze pan with spiced cranberry juice, then stir in vinegar. Bring to a boil and let sauce reduce in volume, stirring occasionally. Remove from heat and season with a little salt, to taste. Set aside and let cool.
For the pork, rub pork with salt and pepper. Heat oil in a pan and sear pork on all sides over high heat. Deglaze pan with water and reduce heat. Cook over moderate heat for about 20-25 minutes, turning pork occasionally. Remove pork from pan, cover and let stand for about 10 minutes. Cut pork into serving pieces. Serve with cranberry chutney.