Pork Tenderloin with Apple Chutney

Terri Chaffer from “Love That Olive” joins TCL to make a Cranberry Tangerine Martini as well as some Pork Tenderloin with Apple Chutney. The recipes are below and Terri put together a special bundle of products used in today’s recipes where you can save 10$. The link to that special deal and what comes with it is below!

LINK TO SPECIAL DEAL

Recipes:

Cranberry Tangerine Martini

1 ½ oz. Vanilla Vodka
4 oz. Cranberry Juice (Pink)
1 oz. *Tangerine Puree’vino Vinegar
Frozen cranberries for garnish

Directions: 

Combine Vanilla Vodka, Cranberry Juice and Tangerine Puree’vino 
vinegar in a glass or shaker, shake or stir
May use Ice
Strain or pour into a chilled glass and garnish with frozen cranberries

Cranberry Tangerine Martini

1 ½ oz. Vanilla Vodka
4 oz. Cranberry Juice (Pink)
1 oz. *Tangerine Puree’vino Vinegar
Frozen cranberries for garnish

Directions: 

Combine Vanilla Vodka, Cranberry Juice and Tangerine Puree’vino vinegar in a glass or shaker, shake or stir
May use Ice
Strain or pour into a chilled glass and garnish with frozen cranberries

Pork Tenderloins with Apple Chutney

 2 Pork Tenderloins (2 ½ to 3 pounds total)
2 Tbsp. *Love That Olive Mediterranean Seasoning Blend
4 Tbsp. *Rosemary EVOO
4 Tbsp. *Tangerine Puree’vino Vinegar
1 Red Apple, sliced
1 Green Apple Sliced
½ C. *Warm Spiced Apple Jam 

Directions: 

Preheat oven to 450◦ F.
Place tenderloins on a baking pan and pat dry with paper towels. If there is a thin end, tuck it under the tenderloin so the thickness is even throughout
Rub the tenderloins with Rosemary EVOO
Sprinkle all sides of the tenderloin with Mediterranean seasoning
Slit the tops of the tenderloin partially through evenly to add the apples
Place a slice of red or green apple into an opening
Drizzle with Tangerine Puree’vino vinegar
Roast for 20-25 minutes, until the internal temperature reads 140 degrees for medium rare or 145 degrees for medium
Remove from oven and cover with foil to rest for 15 minutes
Warm the Warm Spiced Apple Jam and drizzle over all
Serve with Apple Chutney (recipe follows)

Apple Chutney

½ C. Chopped yellow onion
¼ C. Freshly squeezed orange juice
¼ C. *Tangerine Puree’vino Vinegar
¼ C. Light brown sugar, lightly packed
1 ½ tsp. *Himalayan Pink Sea Salt
3-4 Granny Smith apples, peeled, cored, and ½ inch diced
¾ C. Golden Raisins and Dried Cranberries, mixed

Directions: 

 Combine onion, orange juice, Puree’vino vinegar, brown sugar, and salt in a medium saucepan
Add apples as you chop them to keep them from turning brown
Bring to a boil over medium heat, stirring occasionally
Reduce the heat and simmer for 50 minutes to an hour, stirring occasionally until most of the liquid has evaporated
Stir in the raisins and cranberries
Serve warm, at room temperature, or cold