Savory Fall Harvest Pork Tenderloin

I am what you would call a fall enthusiast.  Autumn, especially in the Midwest, is my favorite time of year. The evenings are a bit cooler; leaves are starting to show their brilliance; children return to school; football is back on television; and fall harvest fruits and vegetables are in abundance.  What is not to love?

With a plethora of apples in season, it seems only fitting to stuff some inside a pork tenderloin and wrap it up with bacon.  Did I get your attention with "bacon?"  This delicious fall-inspired dish marries the tartness of Granny Smith apples and cider vinegar with the sweetness of dried cranberries, spices and brown sugar.  The tenderloin and bacon provide a complimentary home for the chutney to moisten from within, while adding the right amount of salt and crispiness.

Pairs well with squash, wild rice and a rich Chardonnay or nice Pinot Noir.  Salut!

"Thy bounty shines in autumn unconfined

And spreads a common feast for all that live."

-   James Thomson

Savory Fall Harvest Pork Tenderloin

For Apple Chutney (can be prepared ahead and stored for up to a week)

1 T olive oil

1 small onion

1/2 C dried cranberries

1 t fresh ginger (peeled and grated or chopped)

1/2 t ground cumin (for savory) or nutmeg (for sweeter)

1 t ground mustard 

2 Granny Smith apples (peeled and diced - small)

2 T brown sugar

1/2 C water

2 T apple cider vinegar

For Pork

1 pork tenderloin - 2 lbs (butterflied); can also use a larger center cut pork loin as I used above

6 oz. sliced bacon (can used pancetta)

salt/pepper

Prepare apple chutney:  Heat a large saute pan to medium heat and add 1 T of olive oil.  Add onions and saute until soft (about 3-5 minutes).  Add cranberries, ginger, cumin (or nutmeg), mustard and apples.  Cook two additional minutes.  Add brown sugar, water and vinegar.  Reduce heat to medium-low and cook for 15 minutes until apples are soft and liquid is reduce.  Remove from heat and cool.  

Prepare pork:   On parchment paper, line up bacon slices the length of the tenderloin.  Lay the butterflied loin flat on a cutting board and season with salt and pepper.  Spoon 1 C of chutney into cut side of loin.  Roll up tightly.  Place seam down on bacon and roll up tightly, tucking ends in.  Wrap tenderloin in plastic wrap sealing tightly.  Refrigerate for 1 hour.

Cook pork:  Preheat oven to 450.  Unwrap pork and place on foil-lined sheet tray.  Bake for 10 minutes (for smaller loin); 15 minutes for larger loin.  Turn over gently and bake another 10-15 minutes (for smaller loin); 15-20 minutes for larger loin until pork is cooked through (160-170 degrees) and bacon is crisped.  Move to cutting board to rest for 5 minutes.

Plate:  Slice the tenderloin and transfer to platter.  Garnish with additional warmed chutney.