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1 red onion
1 oz extra virgin olive oil
3 oz mango chutney
4 oz whole berry cranberry sauce
1 tablespoon minced fresh rosemary
12 oz chicken broth
1 lb pork tenderloin
Roast pork until it reaches 155 degrees inside (150 if you will reheat later).
Mince onion and saute in oil until it starts to soften. Move to a sauce pot,
simmer, add mango chutney, cranberry sauce and rosemary, and stir until well
mixed. Add chicken stock and turn heat to high. Reduce to a sauce consistency.
Slice pork into 3/8-inch slices. Plate pork and top with generous portion of
sauce.
Serves 4 as an entree.