Chutney Glazed Pork Tenderloin with Greens and Black Lentils

Chutney Glazed Pork Tenderloin with Greens and Black Lentils | 0 Comments
From Cornish Hen with Vegetables Medley, Aired on Tue 2/24
Chef Jeff Henderson, Pork, Chutney, Honey, Beekeeper
Instructions

Pork Tenderloin Ingredients

·      8 oz pork tenderloin

·      1 tablespoon extra-virgin olive oil

·      2 tablespoon honey

·      Salt and pepper to taste

Method

-      Season the pork tenderloin with salt and pepper

-      Place the extra-virgin olive oil in a skillet under high temperature

-      Sear the pork tenderloin on all sides

-      Glaze the pork tenderloin with honey and let cook until medium, about 10 minutes

 

Greens Ingredients

·      2 tablespoons extra-virgin olive oil

·      ½ white onion, small dice

·      1 corn on the cob, kernels taken off the cob

·      ½ cup chopped Swiss chard

·      ½ cup chopped collard greens

·      ½ cup asparagus, cut into 2 inch pieces

·      1 sprig chopped rosemary

·      1 pear, small diced

·      Salt and pepper to taste

Method

-      Place the extra virgin olive oil in a skillet under medium heat and add the onions

-      Cook the onions for about 5 minutes then add the collard greens, Swiss chard and asparagus

-      Add the sweet corn to the vegetables and cook until tender, about 7 to 10 minutes

-      Add salt and pepper and some rosemary to taste

 

Chutney Sauce Ingredients

·      1 Cayenne pepper, sliced

·      4 tablespoons Pear chutney

·      ½ cup chicken stock

·      3 dashes of Crystal hot sauce

·      Salt and pepper to taste

Method

-      Place the sliced pepper into a skillet under medium heat and add the chutney

-      Smooth out the chutney by adding the chicken stock

-      Finish the sauce with a few dashes of Crystal hot sauce

-      Season with salt and pepper and serve with the pork tenderloin

 

Black Lentils Ingredients

·      ½ white onion

·      2 garlic cloves, minced

·      2 tbs extra virgin olive oil

·      1 c beluga black lentils

·      2 c chicken stock

·      salt and pepper to taste

Method

-      Place the olive oil in a small pot under medium heat

-      Add the onions and garlic and cook until soft, about 5 minutes

-      Add the dry lentils and cover with chicken stock

-      Cover and reduce heat to low and cook lentils until tender, about 30 to 45 minutes

Season to taste with salt and pepper 

Ingredients
  • 8 oz pork tenderloin
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoon honey
  • Salt and pepper to taste
  • 2 tablespoons extra-virgin olive oil
  • ½ white onion, small dice
  • 1 corn on the cob, kernels taken off the cob
  • ½ cup chopped Swiss chard
  • ½ cup chopped collard greens
  • ½ cup asparagus, cut into 2 inch pieces
  • 1 sprig chopped rosemary
  • 1 pear, small diced
  • 1 Cayenne pepper, sliced
  • 4 tablespoons Pear chutney
  • ½ cup chicken stock
  • 3 dashes of Crystal hot sauce

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