Pork Tenderloin With Apricot Chutney

Cooking With Rania - "New Year’s Dinner"
KDKA Pittsburgh Today Live 12/26/2012

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Pork Tenderloin With Apricot Chutney

1-1/2 cups dried apricot halves
1 cup raisins
3 cups water
2 teaspoons grated orange zest
2 teaspoons grated lime zest
2 jalapeno chiles - seed - stems removed - finely chopped
2 medium red bell peppers - seeded and chopped
1 cup freshly squeezed orange juice
2 tablespoon freshly squeezed lime juice
2-1/2 cups sugar

3 whole pork tenderloins
Olive oil
Freshly ground salt and pepper to taste

Soak the apricots and raisins in water for several hours or overnight.

Pour the dried fruit with their soaking water into a sauté pan, adding more liquid to at least half the depth of the fruit. Add the zests, jalapenos, and bell peppers and simmer for 15 minutes or until tender.

Add the juices and bring to a boil. Reduce the heat; add the sugar, and simmer, stirring very frequently, until the liquid has almost evaporated, about 30 minutes. Let cool before serving.

Rub the tenderloins with olive oil and season to taste with salt and pepper.

Roast the tenderloins in a 425 degree oven for about 20 minutes. Slice and arrange decoratively on warm plates. Spoon chutney over the slices.

Serves: 6

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