Pan-Seared Pork Tenderloin with Pear Chutney
Ingredients
Pear Chutney
- 4 large, firm pears, peeled and diced (about 4 cups)
- 1 cup sweetened, dried cranberries
- 1 cup golden raisins
- 1 cup chopped onion
- 1 cup sugar
- 1 cup apple cider vinegar
- 2 tablespoons TABASCO® brand Chipotle Pepper Sauce
- 1 tablespoon minced fresh ginger
- 1 (2-inch) stick cinnamon
Pork Tenderloin
- 2 (1-pound) pork tenderloins
- 6 tablespoons TABASCO® brand Chipotle Pepper Sauce
- Salt to taste
- 2 tablespoons olive oil
- 1 tablespoon butter or margarine
- 1 large clove garlic, halved
Preparation
For Pear Chutney, combine all ingredients in a large saucepan and bring to a boil, stirring occasionally. Cover, reduce heat and simmer for 15 minutes or until pears are tender. Uncover and continue cooking 10 to 15 minutes longer or until slightly thickened. Set aside.
To prepare pork, cut each tenderloin into 1/2 inch rounds and rub evenly with TABASCO® Chipotle Sauce; sprinkle with salt to taste.
Heat olive oil and butter in a large, heavy skillet over medium heat; add garlic and cook until flavor is released, about 30 seconds. Add pork rounds and cook until browned and no longer pink inside, about 3 to 4 minutes per side. Serve warm with Pear Chutney.
Makes 6 servings
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