Cranberry Apple Pork Tenderloin with Quinoa

1 tsp. grapeseed or canola oil

1 pork tenderloin, approx. 1 lb., seasoned to taste with salt and pepper

Cranberry apple chutney, recipe follow below

2 cups cooked quinoa, cooking directions follow

Preheat oven to 425 degrees F.  In a large skillet over medium heat, heat oil until sizzling, then add tenderloin and brown off on all sides.  Remove from skillet and place on a foil-lined baking sheet.  Roast tenderloin, uncovered, in oven for approx. 15-20 minutes, or until internal temperature reaches 145 degrees at the center.  Cover tenderloin and let rest for 10-15 minutes before carving into medallions.

Cranberry Apple Chutney

2 lbs. honey crisp apples (3-4 large), peeled and cored, cut into 1-inch chunks
¼ cup splenda or sugar
2 Tbs. maple syrup
½ tsp. cinnamon
½ tsp. kosher salt
1 cup fresh cranberries
1 ½ tsp. freshly squeezed lemon juice

Place apples in a large sauce pan with ¼ cup water, sugar, syrup, cinnamon, salt and cranberries; bring to a boil.  Reduce heat to medium-low; cover pan and cook for 15-20 minutes or until apples are tender and sauce is thickened.  Uncover pot and mash mixture just until pulpy; stir in lemon juice.

Quinoa

1 cup water
½ cup orange juice
1 cup uncooked quinoa, rinsed well

Bring water and orange juice to a boil in a large saucepan. Add quinoa, bring back to a boil and cover, cooking over medium heat for 12-15 minutes or until quinoa has absorbed all the liquid.  Remove from heat, fluff with a fork, cover and let stand for 15 minutes. 
Now You’re Cookin’,
Chef Alli

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