Apple Chips with Pork Tenderloin and Cherry Chutney

Makes 22

Make Ahead Tip: Up to 3 days ahead, make chutney.  1 day ahead sear tenderloin.  Refrigerate both until ready to use, then allow to come to room temp.

If you want to assemble ahead of time, rub the apples with a scant amount of lemon or orange juice so the apple doesn’t turn brown.

Ingredients

• 1 Tablespoon olive oil
• 1 pound pork tenderloin, sliced 1/4 inch thick rounds
• salt and pepper
• 2 large gala or fuji apple, sliced into 22, 1/4 inch thick disks and then sliced in half  into thin half moons (seeds removed)
• 1/2 cup creamy goat cheese
• 6 leaves sage, minced

Directions

1. Salt and pepper both sides of each tenderloin medallion.
2. In a large sauté pan over medium/high heat add olive oil.
3. Once the oil is glistening add the pork ( don’t over crowd, do in two batches if needed).  Brown for about 1 1/2 minutes, then flip medallions over and brown on the other side until cooked through about 2-3 minutes.
4. Spread goat cheese evenly over the apples slices, place pork on top of the cheese, top with chutney and finish of with a pinch of sage.

Cherry Chutney Ingredients

• 1 Tablespoon olive oil
• 1 cup yellow onion, diced
• 1 1/2 cups chicken broth
• 3/4 cup dried bing cherries
• 2 sage leafs
• 1 Tablespoons butter

Cherry Chutney Directions

1. In a medium sauté pan over medium/high heat add oil and onions, allow to caramelize for about 10-12 minutes, stirring frequently.
2. Pour in chicken broth, cherries and sage and reduce on medium for about 10-15 minutes or until most of the broth has been reduced.
3. Swirl in butter and set aside.

Tags: appetizer, apple, apps, bite, chip, Olive oil, Onion, pork, Pork Tenderloin, recipe