Place a cast iron (or other heavy) skillet in the oven and preheat to 450 degrees F.
While the oven is preheating, season the pork tenderloin generously with kosher salt and black pepper on all sides and leave out, to bring closer to room temperature.
When the oven has preheated, carefully remove skillet from oven. Place 1 tablespoon oil in the skillet and swirl to coat.
Place the pork tenderloin in the center of the skillet and roast in the oven for 10 minutes at 450 degrees.
After 10 minutes, decrease temperature to 400 degrees, flip pork over and continue roasting for another 10-15 minutes, or until internal temperature of pork has reached 145 degrees for medium-rare, or 160 degrees for medium doneness.
Allow pork to rest for at least 10 minutes on a cutting board tented with foil before slicing.
Meanwhile, to make the chutney, sauté the shallot in the butter over medium-high heat until softened and starting to brown (about 3 minutes).
Add the apples and continue sautéing until they start to soften (about 2 minutes).
Add a pinch of salt, the apple cider vinegar, apple cider/juice, vanilla bean pod pulp and brown sugar. Stir to mix together well and simmer uncovered on low heat for about 10 minutes, or until apples are very soft.
Use a potato masher to smash the apple chutney just a few times, until nicely thickened. You still want chunks of apples to be present.
Serve apple chutney on the sliced roast pork.
To save time, make the chutney up to a week in advance and reheat to serve with the pork.
The chutney is tart and not very sweet. If you prefer a sweeter chutney, add more sugar or using a sweeter apple variety to make it.
Recipe by Bowl of Delicious
Place a cast iron (or other heavy) skillet in the oven and preheat to 232 degrees C.
While the oven is preheating, season the pork tenderloin generously with kosher salt and black pepper on all sides and leave out, to bring closer to room temperature.
When the oven has preheated, carefully remove skillet from oven. Place 1 tablespoon oil in the skillet and swirl to coat.
Place the pork tenderloin in the center of the skillet and roast in the oven for 10 minutes at 232 degrees.
After 10 minutes, decrease temperature to 204 degrees, flip pork over and continue roasting for another 10-15 minutes, or until internal temperature of pork has reached 63 degrees for medium-rare, or 71 degrees for medium doneness.
Allow pork to rest for at least 10 minutes on a cutting board tented with foil before slicing.
Meanwhile, to make the chutney, sauté the shallot in the butter over medium-high heat until softened and starting to brown (about 3 minutes).
Add the apples and continue sautéing until they start to soften (about 2 minutes).
Add a pinch of salt, the apple cider vinegar, apple cider/juice, vanilla bean pod pulp and brown sugar. Stir to mix together well and simmer uncovered on low heat for about 10 minutes, or until apples are very soft.
Use a potato masher to smash the apple chutney just a few times, until nicely thickened. You still want chunks of apples to be present.
Serve apple chutney on the sliced roast pork.
To save time, make the chutney up to a week in advance and reheat to serve with the pork.
The chutney is tart and not very sweet. If you prefer a sweeter chutney, add more sugar or using a sweeter apple variety to make it.
Recipe by Bowl of Delicious
Mexican Vanilla Beans
Mexican Pure Vanilla Extract
