Cranberry & Raspberry Chutney Stuffed Pork Tenderloin (Photos)

After I made this dish for the recent pork tenderloin competition (Congratulations to the three winning competitors), I realized it was a cosmetically acceptable for submission. However, this is a very good dish that made nice holiday season meal.


Ingredients:

1 pork tenderloin, butterflied and pounded to 1/4 inch thickness
1 teaspoon garlic salt
1/4 teaspoon black pepper
2 Tablespoons BBQ dry rub
4 Tablespoons Cranberry Raspberry Chutney
1/4 cup roasted pecans, chopped
1 Large onion, sliced and caramelized in 2 Tablespoons olive oil



For Cranberry & Raspberry chutney:

2 cups fresh cranberries
3 Tablespoons water
2 Tablespoons Sugar free Seedless Red Raspberry jam
2 teaspoons orange peel
2 Tablespoons Juice of 1 small orange
2 teaspoons lemon juice
1 pinch red cayenne pepper
3 Tablespoons sugar or artificial sweetener
3 Tablespoons onion, finely chopped
3 tablespoons celery, finely chopped


Chutney Directions:

In a small sauce pan, add cranberries, sugar, water, orange juice, lemon juice, orange peel, raspberry jam, cayenne, onions, and celery.



Simmer until cranberries soften and water cooks away sufficiently to make a thick chutney. It will be much darker than when starting.





Chutney BBQ sauce

2 Tablespoons ketchup
2 Tablespoons of cranberry and raspberry chutney
2 Tablespoons Soy Sauce
2 Tablespoons BBQ dry rub
2 teaspoons yellow mustard
1 Tablespoon Apple Cider Vinegar



BBQ Sauce Directions:

Mix all sauce ingredients together in a small sauce pan. Bring to a simmer and hold at simmer for 3-5 minutes. This should make a thick, slightly sweet sauce.




Tenderloin Directions

1. Remove the tenderloin and dry with a paper towel.



2. Cut a large onion into strips and caramelize in a little oil.



3. Chop pecans.



4. Trim away silver skin from the tenderloin and cut to yield a uniform diameter piece.



5. Butterfly the tenderloin



6. Pound it flat to 1/4 – 1/8 inch thickness.





7. Dust lightly on both sides with BBQ rub, garlic salt and black pepper.



8. Spread the chutney evenly over tenderloin.



9. Spread the chopped pecans over the chutney.



10. Spread the caramelized onions over the pecans.



11. Roll the tenderloin and secure with butcher’s twine or toothpicks. Sear on all sides in a 50/50 butter and oil blend.



12. Cook the rolled tenderloin at 350 degrees F, on an open roaster pan to an internal temperature of 145 degrees F (18-20 minutes). Glaze tenderloin with chutney BBQ twice during the last 15 minutes.



13. Allow to rest for 10 minutes before slicing with a sharp knife.

Serving:

Arrange medallions on serving plate, with oven roasted asparagus.





Top with warm Chutney BBQ sauce.





Thanks for looking.