Dr. Bernard Jensen (1908-2001)
Friday, February 13, 2009
1 cup apricot fruit spread (fruit and fruit juice only - no added sugar)
½ cup golden raisins (organic is best)
¼ cup chopped pecans
2 tablespoons apple cider vinegar
2 teaspoons grated ginger
1 teaspoon minced onion
1 tablespoon crushed fresh thyme leaves
2 cloves garlic, minced
2 teaspoons freshly grated ginger
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 pork tenderloin (about 2 pounds)
Directions: For apricot chutney, process all ingredients in a food processor until finely chopped. Transfer ingredients to a medium saucepan over low heat. Stirring frequently, cook 7 to 9 minutes or until mixture is heated through. Remove from heat. Cover and allow flavors to blend.
Preheat oven to 400 degrees. For pork tenderloin, combine thyme, garlic, ginger, salt and pepper in a small bowl. Rub mixture over pork; place in a roasting pan. Insert meat thermometer into thickest portion of tenderloin. Spooning about 1/3 cup chutney over pork after 30 minutes, bake 40-50 minutes or until meat thermometer registers 160 degrees. Transfer tenderloin to a serving platter and allow to stand 10 minutes before slicing Garnish with thyme sprigs. Serve with remaining apricot chutney. Makes about 4 servings.
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