Adapted from Bon Appetit (April 1994)
Something about pork tenderloin has fall written all over it. The accompanying chutney is all spring, though the spices give it an autumnal quality. Whatever, I loved it. I ate the chutney straight from the bowl when the pork was gone.
Preparation time: 20 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 4
Ooo…this chutney looks fantastic. I have to try it. I wonder if it would freeze well, so I *could* have some in the Fall. It does seem quite cozy. Great to meet you at the conference! Bookmarking Weekly Greens right now.
Thanks, Melissa! It was great to meet you, too. It would probably freeze well…I’ve not done that before. It you do and it works well, please come back and let us know here!
This sounds sooo good. I love pork tenderloin and am always looking for ways to jazz it up!
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