Although chutney is not typically found in an Italian pantry, I always have it on hand. It reminds me of Mostarda di Frutta which is a spicy condiment made from candied fruits and mustard powder. The chutney creates a wonderfully tangy and savory coating that also helps to keep the pork tenderloin moist and juicy. Sometimes I toss in some pitted oil-cured olives and use sweet potatoes. Serve with a chilled glass of Elve’ Grechetto from Madrevite.
See ingredients, directions and pairings.
1 Pork Tenderloin, about one pound
1 Large White or Yellow Onion, cut into wedges
4 Red or White New Potatoes, cut into wedges
1/4 cup White Wine
1/2 Jar of Cross & Blackwell Major Grey's Chutney
2 tablespoons Tamari, or Soy Sauce
2 tablespoons Lea & Perrin's Worcestershire Sauce
2 tablespoons White Wine, plus 2 tablespoons to pour over the onions and potatoes
Sea Salt and Pepper, to taste
1/4 cup EVOO, to drizzle over the vegetables