Recipe: Ina Garten's Cider-Roasted Pork Tenderloins with Roasted Plum Chutney

Recipe: Ina Garten's Cider-Roasted Pork Tenderloins with Roasted Plum Chutney

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Lauren Kodiak
Oct 17, 2016
(Image credit: Quentin Bacon)

If you're planning a date night in, there's no better person to turn to for reliably delicious, easy-to-follow recipes than Ina Garten. This month the star of Food Network's Barefoot Contessa will debut her tenth cookbook, Cooking for Jeffrey, an ode to her husband and the many memories they've shared over the course of their life together.

We're sharing three recipes — a main, a side, and a dessert — from the new book for a delicious date night at home menu.

(Image credit: Quentin Bacon)

Like all of Ina's recipes, this roasted pork tenderloin is simple yet impressive. Marinated overnight in a mixture of apple cider, maple syrup, and warm spices like coriander and cinnamon, it's perfect for a chilly fall evening spent at home.

And while the big flavors of the pork can stand on their own, a roasted plum chutney (which starts on the stovetop and finishes in the oven — all in the same pan!) complements the dish and gives it that extra-special touch.

Ina Garten's Cider-Roasted Pork Tenderloins with Roasted Plum Chutney

Serves 4 to 6

1 (12-ounce) bottle hard cider, such as Crispin
1/4 cup pure Grade A maple syrup
Kosher salt and freshly ground black pepper
1 teaspoon whole fennel seeds
1 teaspoon whole black peppercorns
1/2 teaspoon whole coriander seeds
1/2 teaspoon ground cinnamon
2 pork tenderloins (1 to 1 1/4 pounds each), trimmed
1 (1-inch) piece fresh ginger, thinly sliced
1 1/2 tablespoons coarsely chopped fresh rosemary leaves
Good olive oil
Roasted Plum Chutney (recipe follows)

Combine the cider, maple syrup, and 3 tablespoons of salt in a 4-cup glass measuring cup. With a mortar and pestle, grind the fennel, peppercorns, coriander, and cinnamon together and add to the cider mixture. Place the tenderloins in a 1-gallon Ziploc bag and pour in the marinade. Add the ginger and rosemary, squeeze the air out of the bag, seal, and refrigerate for 8 hours or overnight.

Preheat the oven to 450°F.

Remove the tenderloins from the marinade and dry them well with paper towels. Discard the marinade. Place the tenderloins on a sheet pan and rub them all over with 1 tablespoon of olive oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 20 to 25 minutes, until a meat thermometer inserted in the center reads 125°F. Remove from the oven and cover the pan tightly with aluminum foil. Allow to rest for 10 minutes. Cut the tenderloins diagonally into 1/2-inch-thick slices, sprinkle with salt, and serve warm with the roasted plum chutney.

The spices may also be put in a small plastic bag and crushed with a meat mallet.

To test the temperature, insert the thermometer horizontally through the large end of the tenderloin.

Make ahead: Marinate the pork and prepare the plum chutney. Roast the tenderloin before dinner.

Roasted Plum Chutney

Makes 2 cups

1 tablespoon good olive oil
1/4 cup small-diced shallots (1 large)
1 1/4 pounds ripe red or purple plums, pits removed and cut into wedges
1 Granny Smith apple, peeled and 1/4-inch diced
1/4 cup dark brown sugar, lightly packed
1/4 cup freshly squeezed orange juice
2 tablespoons Port wine
1 (3-inch) cinnamon stick
2 whole star anise
1/8 teaspoon ground mace
1/4 teaspoon kosher salt

Preheat the oven to 425°F.

Heat the oil in a medium (10-inch) ovenproof sauté pan over medium heat. Add the shallots and cook over medium-low heat for 5 minutes, stirring occasionally, until tender. Add the plums, apple, brown sugar, orange juice, Port, cinnamon, star anise, mace, and salt. Bring to a boil on top of the stove, place in the oven, and roast for 25 to 35 minutes, stirring occasionally, until the liquid is reduced and syrupy.

Remove from the oven and discard the star anise and cinnamon stick. (Be careful; Ina wraps a kitchen towel or oven mitt around the handle of the pan to remind herself that it's very hot!) Mash the fruit roughly with a dinner fork. Serve at room temperature or cold with cheese and crackers.

Make ahead: Prepare the chutney and refrigerate for up to 5 days.

Reprinted with permission from Cooking for Jeffrey by Ina Garten, copyright (c) 2016. Published by Clarkson Potter.

Get Ina's New Book: Cooking for Jeffrey on Amazon

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