A week or so ago I purchased a package of four pork tenderloins at Costco. I sous vide at 140°, cooled and smoked back to 140° IT. To accompany the pork, I decided to take a shot at making a chutney. This is the recipe that I ended up with an it turned out exceptional
Apple Chutney For Pork
2 Tbs. Olive oil
2 C Diced onion (1/4” dice)
1 tbs. Butter
4 C Diced apples (small dice)
½ C Golden raisins
1 tbs. Minced ginger
½ C Honey
½ tsp. Dry mustard
¼ tsp. Allspice
1/8 tsp. Cinnamon
¼ tsp. Salt
½ tsp. Curry powder
½ C Chopped pecans
1 tbs. Brown sugar
½ C apple cider vinegar
In large sauce pan over medium heat, sauté onions in oil until soft, about 6 minutes. Add butter and apples to pan, sauté 4-5 minutes longer. Add remaining ingredients and bring to a boil, turn heat to simmer and simmer uncovered (stirring occasionally) until the apples are soft, not mushy, 1-2 hours(add a little apple juice if mixture appears to be too dry).