Roast tenderloin of pork with cranberry chutney, thyme cream & toasted walnuts

  • 1 pkg. pork tenderloins (approx. 2 lbs.)

Marinade for pork:

  • 1 large clove garlic, minced
  • 1 large piece ginger (3-4 inches), peeled and sliced against the grain
  • 2 tbsp. soy sauce
  • 2 tbsp. tomato puree
  • 1 tbsp. wine vinegar
  • 2 tbsp. brown sugar
  • 1/2 cup beef stock
  • 1 tsp. each: ground cumin, paprika and thyme

Thyme Cream:

  • 1 tbsp. fresh thyme, chopped
  • 1/4 cup hot chicken stock
  • 1/4 cup heavy cream
  • salt and pepper, to taste
  • 1 tbsp. fresh chives, chopped
  • Cranberry Chutney (see below)
  • 1/2 cup toasted walnuts, chopped

Combine all ingredients for marinade in a blender and process until ginger is minced. Pat tenderloins dry and trim as needed. Pour marinade over pork in a zip-lock bag or other non-corrosive container. Cover and refrigerate 6-8 hours or overnight. Bring pork to room temperature before cooking.

Make Thyme Cream: Process the thyme and the hot chicken stock in a blender or mini food processor until the thyme is minced. Add the cream and process briefly to mix. Pour mixture into a bowl and add salt and pepper to taste. Stir in the chives and set aside.

Preheat your oven to 350 degrees. Remove the pork from the marinade; set marinade aside. Transfer the pork to a rack in a shallow roasting pan and roast, basting occasionally with the marinade, for 35 to 40 minutes. A meat thermometer should read 140 degrees. Allow meat to rest 10 minutes, then cut in thin slices. Fan meat out over hot serving plates (side dishes should already be plated), then drizzle a spoonful of Thyme Cream over slices. Place a spoonful of Cranberry Chutney in center of meat slices and sprinkle a few toasted walnuts over all. Serve immediately. Makes approximately 6 entree-sized portions.

Cranberry Chutney

1 tbsp. salad oil

1/2 onion, chopped fine

2 cloves garlic, minced

1/2 cup apple cider vinegar

2 tbsp. curry powder

1 cup water

1/2 cup raisins

1/2 cup dried apricots, chopped

1/2 tsp. ginger

1/2 tsp. allspice

1/2 tsp. cinnamon

4 cups fresh cranberries, picked over

2 cups sugar

salt and pepper, to taste

Heat oil in a large saucepan over medium-high heat. Sauté onion until it turns translucent, add garlic and sauté one minute more. Add all remaining ingredients and mix well. Reduce heat to medium and cook until cranberries begin to pop and mixture begins to thicken (about 20 minutes). Reduce heat a little and cook 20 minutes more until thickened; remove from heat. Chutney will thicken more as it cools. Store chutney in an airtight container in the refrigerator up to several weeks. Tastes best at room temperature. Makes approximately 1 quart. Delicious with pork and poultry; also very nice with cream cheese and crackers as a snack!