Orange-Soy Marinated Pork Tenderloin with Jalapeño Apple Chutney

Originally published in the December 2000 issue of FOX CITIES Magazine.

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2 cups orange juice
Zest of one orange
1/4 cup soy sauce
1 tsp. garlic, minced
2 T. chopped cilantro
2–3 lb. Fresh Boneless Pork Tenderloin

Whisk all ingredients together in a bowl. Place pork in a large zip-top bag, pour in marinade and place in refrigerator overnight.

Remove the roast from the marinade (reserve marinade) and sear all sides in an oven-proof pan (a dutch oven), once browned put the pan in a oven 325°F oven for 1 hour or until internal temperature reaches 165°.

While pork is roasting, add half of reserved marinade to a sauce pan and simmer until liquid is reduced by half. Serve over the pork with chutney.

Jalapeño Apple Chutney

2 Granny Smith apples
2 McIntosh apples
1 jalapeño
1 T. fresh mint leaves, minced
1 T. fresh cilantro, minced
1 cup brown sugar
1 cup brandy
Peel and dice into large pieces one Granny Smith and one McIntosh apple; sauté in butter. Add brown sugar and cook for five min. Add brandy and flame. When flame is gone, add half of the mint and cilantro and diced jalapeño. Cook mixture for five minutes. Blend and let cool. Dice remaining apples into small pieces (with skin on) and mix with blended apple and remaining mint and cilantro.

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