I got this recipe from Bon Appetit magazine. I've made it over and over again. Its elegant enough to serve to company and simple enough for a weeknight supper. It will probably work equally well with any flavor chutney you want to use.

Ingredients

6 serv.

pork tenderloin↗2
apple cider↗1⁄2 cup
dry red wine↗1⁄2 cup
apple chutney or 1 cup mango chutney1 cup
garlic cloves, chopped↗2
frest thyme leaves, plus additional for garnish↗2 tablespoons
olive oil↗2 tablespoons

Step-by-step instructions

1
Ruinse pork and pat dry. Place in shallow bowl. Mix cider, wine, chutney, garlic and thyme leaves and pour over pork.
2
Marinate 1 hour at room temperature or chill for up to 3 hours.
3
Preheat oven to 375.
4
Heat oil in oven-proof skillet over medium-high heat.
5
Add pork to skillet and brown on all sides, about 6 minutes total.
6
Pour reserved marinade over pork and roast for about 20 minutes, until instant-read thermometer registers 145 degrees in thickest part of meat.
7
Transfer meat to cutting board, tent with foil, and let rest about 5 minutes before slicing.

Source: food.com

Original recipe ↗

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