Apple and Fennel Roast Pork Tenderloin with Apple Cranberry Chutney (#1013)

Serves
Ready
4
2.0
Hours
Prep
Cook
1
Minutes
2
Hours
Categories
Fruits Roasts Rolls Sandwiches Any American Brunch Dinner Lunch Pork Entrée Main Fruits Oils Protein Vegetables Diabetic Healthy Wheat Bake Deep Fry Fry Not Spicy
Share This Recipe

Ingredients

  • 1 1/2 pound Pork Tenderloin
  • 1 oz Sweet Potatoes, Or Yams spiral sliced
  • 4 Sandwich Rolls
  • 1 oz Mixed Salad Greens micro greens
  • 1 Apple peeled, cored, sliced 1"
  • 4 oz Cranberries fresh
  • 2 oz Apple Cider Vinegar
  • 4 oz Sugar
  • 4 oz Water

Marinade

  • 8 oz Apple Juice
  • 1 tsp Fennel Seeds

Directions

  1. Trim pork tenderloin and marinate overnight.
  2. Brown tenderloin in skillet and then bake in 350° f (180° c) oven until the internal temperature reaches 165 degrees. Let set for 30 minutes.
  3. Dredge sweet potato in flour and deep fry until crisp.
  4. Combine ingredients in a large pot.
  5. Bring to a boil and simmer until softened, reduced and thickened about 30 minutes.
  6. Cool fully before serving.
  7. Assembly:
  8. Slice tenderloin into 2 oz portions and place 2 on roll.
  9. Add a small amount of chutney on top of pork.
  10. Garnish with micro greens and sweet potato crisps.
  11. Recipe serves: 4 - 4.0 oz servings

Marinade

  1. Prepare marinade by combining fennel and apple juice and simmer for 20 minutes. Let cool.
Source: {{url}}