Pork Tenderloin with Apricot Chutney

Pork Tenderloin with Apricot Chutney
Photo by James Carrier


  • Salt and pepper
  • 1 to 2 teaspoons butter or margarine
  • 1/3 cup quick apricot chutney
  • 1 pork tenderloin (about 1 lb.), fat-trimmed

1. If necessary to keep the tenderloin in a compact piece, tie meat at several intervals with cotton string. 2. Melt butter in an ovenproof 10- to 12-inch nonstick frying pan over high heat. Add pork tenderloin and turn as needed to brown well on all sides, 5 to 6 minutes total. 3. Add apricot ch...

View full recipe at My Recipes


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