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Apple Chip Pork Bites

Apple Chip Pork Bites

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.


  • 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


  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.

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