Pork tenderloin with plum chutney
Apple cider vinegar
2 medium, sliced
Packed light brown sugar
½ Tbsp, grated peeled fresh ginger
5 item(s), medium, ripe, pitted and cut into 1-inch chunks
Dried plain breadcrumbs
3 Tbsp, Italian style
Uncooked lean pork tenderloin
¾ pound(s), trimmed of all visible fat
- Preheat the oven to 475°F. Bring the vinegar, scallions, brown sugar, ginger, and dry mustard to a boil in a medium skillet over medium heat. Boil to form a syrup, 4–5 minutes. Stir in the plums, reduce the heat to low, and cook until the plums are soft and well glazed, about 10 minutes. Transfer to a bowl to cool.
- Meanwhile, combine the bread crumbs and pine nuts in a food processor or blender and grind to a fine consistency. Transfer the mixture to a plate or a sheet of wax paper. Rub the tenderloin all over with the Dijon mustard, then roll in the bread crumb mixture to coat and set in a baking dish. Roast until the pork reaches an internal temperature of 160°F, 20–25 minutes. Remove from the oven and let stand 10 minutes before slicing. Serve with the chutney on the side.