Seared Pork Tenderloin with Quick Fruit Chutney

1 pound pork tenderloin, trimmed, cut into 8 pieces, and lightly pounded
Coarse-grained salt and cracked black pepper
2 tsp extra-virgin olive oil
1 small onion, thinly sliced
cup apple cider
cup cider vinegar
2 tsp sugar
tsp crushed red pepper
1 cinammon stick
cup frozen or fresh cranberries
cup dried apricots
cup dried prunes
1 large apple, peeled, cored, and thinly sliced
1 tbsp finely grated orange zest


Preheat oven to 250. Season pork with salt and pepper on both sides.
Heat olive oil over medium-high heat in a large nonstick pan until hot
but not smoking. Add pork and cook, turning once, until golden brown and
cooked through, 2 to 3 minutes per side. Transfer to an ovenproof platter.
Hold in oven while you prepare chutney.

Add onion to pan and cook, stirring often, until slightly softened, 3 to 4
minutes. Increase heat to high and add apple cider, vinegar, sugar, crushed
red pepper, and cinnamon stick. Bring to a boil. Add cranberries, apricots,
and prunes. Reduce heat to a simmer. Add apple and cook until sauce is slightly
thickened, 3 to 5 minutes. Add orange zest and cook for 1 minute more. Discard
cinnamon stick.

Divide pork among four plates. Pour chutney over pork and serve.

-Kathleen Daelemans, Getting Thin and Loving Food