Apple and Fennel Roast Pork Tenderloin with Apple Cranberry Chutney
99
Apple and Fennel Roast Pork Tenderloin with Apple Cranberry Chutney
Ingredients
| 1 ½ | pound |
pork tenderloin
|
|
| 8 | ounces |
apple juice
|
|
| 1 | teaspoon |
fennel seeds
|
|
| 1 | ounces |
sweet potatoes, or yams
spiral sliced |
|
| 4 | each |
sandwich rolls
|
* |
| 1 | ounces |
mixed salad greens
micro greens |
|
| 1 | each |
apples
peeled, cored, sliced 1" |
|
| 4 | ounces |
cranberries
fresh |
|
| 2 | ounces |
apple cider vinegar
|
|
| 4 | ounces |
sugar
|
|
| 4 | ounces |
water
|
Directions
Prepare marinade by combining Fennel and Apple Juice and simmer for 20 minutes. Let Cool.
Trim Pork Tenderloin and marinate overnight.
Brown tenderloin in skillet and then bake in 350℉ (180℃) oven until the internal temperature reaches 165 degrees. Let set for 30 minutes.
Dredge Sweet Potato in flour and deep fry until crisp.
Combine ingredients in a large pot.
Bring to a boil and simmer until softened, reduced and thickened about 30 minutes.
Cool fully before serving.
Assembly:
Slice Tenderloin into 2 oz portions and place 2 on roll.
Add a small amount of chutney on top of pork.
Garnish with micro greens and sweet potato crisps.
Recipe Serves: 4 - 4.0 oz Servings
Nutrition Facts
Serving Size 352g (12.4 oz)Amount per Serving
Calories 36015% of calories from fat
% Daily Value *
Total Fat 6g
9%
Saturated Fat 2g
10%
Trans Fat
0g
Cholesterol 111mg
37%
Sodium 92mg
4%
Total Carbohydrate
13g
13%
Dietary Fiber 1g
6%
Sugars g
Protein
72g
Vitamin A 26%
•
Vitamin C 53%
Calcium 3%
•
Iron 14%
* based on a 2,000 calorie diet
How is this calculated?
