Made this twice now. Had enough left over chutney from the first time to do it again. It kept well in the fridge, and with that part done it was great for a quick elevated weeknight meal.
- 1 pork tenderloin (about 1 lb.), fat-trimmed
- 1 to 2 teaspoons butter or margarine
- 1/3 cup quick apricot chutney
- Salt and pepper
How to Make It
If necessary to keep the tenderloin in a compact piece, tie meat at several intervals with cotton string.
Melt butter in an ovenproof 10- to 12-inch nonstick frying pan over high heat. Add pork tenderloin and turn as needed to brown well on all sides, 5 to 6 minutes total.
Add apricot chutney and 1/3 cup water to pan and stir to incorporate meat drippings. Baste tenderloin with some of the sauce, and then put it in a 450° oven.
Roast pork, basting often with sauce, until meat is 150° to 155° in center of thickest part, 12 to 14 minutes. If sauce starts to scorch, stir in water, 2 tablespoons at a time.
Transfer the tenderloin to a platter. Pour the apricot chutney sauce over pork, or serve the sauce in a small bowl and add to taste. Slice tenderloin and season to taste with salt and pepper.