Quick Fix for 2

Pork, chutney make perfect pair

October 22, 2013 

October brings an array of fruits and nuts to market – particularly, fresh apples.

Each type of apple has its own special qualities. Golden Delicious apples, when cut, stay white longer than other varieties. They also hold their shape when cooked. I use them here in a fresh-apple chutney served with pork tenderloin. This spicy chutney is easy to make.

The cinnamon, salt and pepper rub for the pork is a perfect blend of flavors with the apple chutney. Complete this quick autumn dinner with rice tossed with some walnuts, parsley and olive oil.

Helpful Hints

• Make chutney first and let marinate while you prepare the rest of the dinner.

• If pressed for time, use store-bought chutney with the pork.

Countdown

• Preheat broiler.

• Make chutney.

• Make pork.

• While pork cooks, make rice.

Shopping List

Here are the ingredients you'll need.

To buy: 2 medium golden delicious apples, 1 small bunch fresh parsley (optional), 3/4 pound pork tenderloin, 1 package microwaveable brown rice, 1 small package broken walnuts, 1 bottle ground ginger, 1 bottle ground cloves, 1 bottle red wine, and 1 small bottle apple cider vinegar.

Staples: Sugar, olive oil, ground cinnamon, salt and black peppercorns.

Miami Herald

Gassenheimer: DinnerInMinutes.com

Autumn Spice-Rubbed Pork For chutney: 2 medium golden delicious apples 2 tablespoons sugar 1/2 cup red wine 2 tablespoons apple cider vinegar 1/2 teaspoon ground ginger 1/8 teaspoon ground cloves For pork: 3/4 pound pork tenderloin 1 teaspoon freshly ground black pepper 1 teaspoon ground cinnamon 1/2 teaspoon salt

WASH apples, do not peel, quarter and remove cores. Cut into 1/4-inch cubes. Place apple cubes in a small saucepan with sugar, red wine, cider vinegar, ground ginger and ground cloves. Bring to a simmer over medium-high heat and lower heat to medium. Let cook gently 5 to 6 minutes or until sauce begins to thicken. Serve with pork.

PREHEAT broiler. Line a baking tray with foil. Remove visible fat from pork and cut in half lengthwise. Do not cut all the way through. Open like a book. Mix black pepper, cinnamon and salt together. Rub spice mixture onto pork making sure all sides are covered. Place on baking tray. Broil about 5 inches from heat for 7- 10 minutes. A meat thermometer should read 145 degrees. Slice and serve with apple chutney.

Yield: 2 servings. Per serving: 360 calories (10 percent from fat), 4.0 g fat (1.3 g saturated, 1.4 g monounsaturated), 108 mg cholesterol, 36.2 g protein, 33.5 g carbohydrates, 4.1 g fiber, 676 mg sodium. Walnut Rice 1 package microwaveable brown rice to make 1 1/2 cups cooked rice 1 teaspoon olive oil 2 tablespoons chopped walnuts 1/4 cup chopped fresh parsley (optional) Salt and freshly ground black pepper

COOK rice according to package instructions. Measure 1 1/2 cups and set aside the remaining rice for another dinner. Add the olive oil, walnuts, parsley and salt and pepper to taste.

Yield: 2 servings. Per serving: 252 calories (34 percent from fat), 9.6 g fat (1.1 g saturated, 3.1 g monounsaturated), no cholesterol, 5.1 g protein, 30.7 g carbohydrates, 2.2 g fiber, 16 mg sodium.

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