Oven-Roasted Tenderloin of Pork with Apple Poblano Chutney

This recipe takes a while but it is well worth the effort. Very different. Great with the Yaller bread from the Bread Chapter.

2 Pork tenderloins (about 1 pound each)
3 Tbs olive oil
Kosher salt to taste
1 Tbs unsalted butter
2 sprigs fresh sage leave, coarsely chopped
2 cups Apple-Pablano Chutney (see next recipe)

*Preheat the oven to 350c. *Prepare the tenderloins by rubbing them with 1 tablespoon of olive oil each.
*Season them generously with salt and pepper.
*Heat the remaining 1 tablespoon oil and the butter in an oven-proof sauté pan.
*Place the tenderloin in the pan and sear them on all sides to a golden brown.
*Remove the pan from the heat, sprinkle sage over the meat, and set the pan in the oven.
*Roast the tenderloins, turning them once, for about 10 minutes.
*Check for doneness. The meat should be just slightly pink but cooked through.
*When the tenderloins are finished cooking, remove them from the oven, cover them with foil, and let them rest for 5 minutes before cutting.
*At serving time slice the pork tenderloins into thick slices, on the diagonal.
*Serve the slices on a big platter with chutney on the side.

4 servings

Source: Cowboy in the Kitchen Cookbook

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