Spicy apple chutney:
One large honeycrisp or two smaller granny smith apples, chopped into bite sized pieces
1/4 c brown sugar
1/4c apple cider vinegar
1/4 c water
pinch of salt
generous shake of crushed red pepper, or one or two chiles, chopped
put all ingredients on the stove top in a little saucepan on medium heat, stirring occasionally, for around 30 minutes, or until the sauce is a little thick and the apples are soft. Take off the heat and let it sit, uncovered, while you make the pork.
Seared pork tenderloin:
pork tenderloin (usually it's around 1.5 lbs, just the normal boneless one that's kind of long and thin)
pork rub or a mix of spices (salt, pepper, cayenne, paprika, garlic powder, a little brown sugar), enough to cover both sides of the meat
avocado oil or similar high-smoke point oil
cilantro for garnish
Preheat the oven to 425. Put the dry rub on the pork loin, rub it in with a dollop of oil on your hands, turning the meat to get it evenly covered on both sides. Preheat a cast iron skillet on the stove over high heat. When the cast iron is very hot, place the loin in the pan and let it sear for 3 minutes. Turn it, sear the other side for 3 minutes. Turn off heat, add a little bacon fat or a little more oil (just enough to put a shine on the skillet) into the bottom of the skillet and put the whole thing immediately into the oven. Cook for 15 minutes; turn over and cook for another 15 minutes, or until the thermometer reads over 160 (i had to put a few little slices in the top of the loin at the last five minutes or so to get it to truly cook through, but I've upped the heat and time on this recipe so hopefully you won't have to do that). Ideally let it rest for 5-10 minutes before you cut into it, spread the chutney over it now or you can wait until you slice it.
Once it's sliced, chop some cilantro and dust over the top of the meat and chutney. Serve!
*I served this with golden beets that I roasted at the same time in a separate baking dish. They went well together.
