Roasted Pork Tenderloin With A Mustard Crust And Apricot Chutney

Roasted Pork Tenderloin With A Mustard Crust And Apricot Chutney
This recipe takes less than 40 minutes to prepare and serves up to eight guests.

You may be thing oriental here with the dried fruit, mustard and ginger flavors but we really are working with an Alsatian dish and we need just a touch of sweetness in the wine to bring it together.

You’ll Need:

1 cup diced dried apricots
1 cup white wine, such as an off-dry Riesling
3 tablespoons stone-ground mustard
1/2 teaspoon dried thyme
2 1/2 pounds pork tenderloin, trimmed (you may need two depending on weight)
Salt and pepper to taste
2 teaspoons vegetable oil
2 cups thinly sliced spring onions, white part only (or the whites from green onions or leeks)
1/2 teaspoon ground ginger
1/2 cup chicken broth
2 teaspoons dark brown sugar, or to taste
2 teaspoons sherry vinegar, or to taste

Here’s What To Do:

Preheat the oven to 400 degrees.
Combine the apricots and wine. Set aside to macerate (meld). Combine the mustard and thyme in a small bowl.
Trim off any fat and silver skin from the tenderloins. Season the pork well with salt and pepper, then spread the mustard over the pork. Put the pork in a baking pan, tucking the thin end under to create a roast of even thickness.
Place in the oven and roast for 20 minutes, then check the temperature of the roast with an instant read thermometer for 135 degrees which will be medium-rare, remember a little pink is OK. Transfer the pork to a platter and tent with foil. Let rest for about 5 minutes before carving.
Meanwhile, heat the oil in a skillet. Add the onions and ginger and sauté for a few minutes, until the onions are tender. Drain the apricots and add them to the skillet, along with 1/4 cup of the soaking wine, the broth, brown sugar and vinegar. Simmer gently for 10 to 15 minutes or until the mixture has thickened slightly and most of the liquid has evaporated adding any juices that the roast gives up, Check for seasoning and add salt and pepper to taste.
Slice the tenderloins on a slight bias about a ¼ inch thick and top with a TLBS or two of the chutney.

What Goes With What Wines Selections

Columbia Winery Cellarmaster’s Riesling ’06 Columbia Valley, Washington (Riesling)
Thousand of miles from Germany yet two wines with similar flavors, floral aroma and hints of peach, lime and clove. The rich and full-flavored fruit on the palate is balanced by nice crisp acidity. $10

Seyval Blanc Owl Creek Vineyard ’05, Cobden, IL. (Riesling)
You’ll have to travel to deep southern Illinois or have the wine shipped to you but this was truly the match for this dish with just the best kiss of a sweet finish. The wine is fruity, yet crisp and semi-dry reminiscent of Riesling. The wine is slightly citrusy creating a fruit forward flavor that leaves a slight expression of sweetness on the tongue. $13

Trimbach Riesling ’04 (Riesling)
‘04 was a great vintage for Riesling, and produced ripe grapes with crisp acidity. The wine shows a hint of mineral flavor along with white peach, lemon on the palate with a lingering, clean and dry finish. $20

Roasted Pork Tenderloin With A Mustard Crust And Apricot Chutney