Yield: 4 servings

Ingredients:

2 each Pork tenderloins, 8 - 10 oz. each

as needed Cooking oil

4 each Yellow grape tomatoes, halved

4 each Red grape tomatoes, halved

as needed Chef Larry’s Fresh Apple Chutney (recipe below)

For Chef Larry’s Asian Spice:

2/3 tsp. Cayenne pepper

1 tsp. Ground cloves

1 tsp. Curry powder

1 tsp. Ground ginger

1 tsp. Ground cinnamon

1/2 cup Paprika

2 tsp. Granulated garlic

1/4 cup Salt

1 tsp. Black pepper

For Chef Larry’s Cabbage and Apple Slaw:

3 cups Cabbage, shredded

1 cup Green apple, Granny Smith, julienne cut

2/3 cup Carrot, julienne cut

1/3 cup Scallions, minced

to season Salt

to season Fresh ground black pepper

1 tbsp. Soy sauce

1 1/2 tbsp. Honey

1 tbsp. Dijon mustard

1 tbsp Whole grain mustard

2 tbsp Olive oil

1 tbsp. Rice wine vinegar

to taste Salt

to taste Fresh ground black pepper

Method:
Prepare Chef Larry’s Fresh Apple Chutney per recipe, reserve. Prepare Chef Larry’s Asian Spice and Cabbage and Apple Slaw by combining ingredients as listed. Preheat large saute pan or skillet. Generously season pork tenderloins with Chef Larry’s Asian Spice. Place seasoned pork tenderloins in hot pan with a small amount of cooking oil and sear on all sides over medium high heat. Transfer to preheated oven at 375 degrees F and roast for 25 minutes or until done. Remove and cool. For service, portion Chef Larry’s Cabbage and Apple Slaw in the center of serving plates, Slice pork tenderloin and place around slaw. Place Chef Larry’s Fresh Apple Chutney next to sliced pork tenderloin. Garnish with red and yellow tomatoes and serve.

Yield: 4-6 servings

Ingredients:

1/2 tsp. Butter

1 each Garlic cloves, minced

1/4 cup Red onion, diced

3 cup Green apple, Granny Smith, peeled, seeded, cut into small dice

1/2 tsp. Curry powder

1/4 tsp. Ground cinnamon

pinch Ground clove

1/2 tsp. Fresh ginger, minced

1 cup Orange juice

1 cup Apple juice

1/4 cup Brown Sugar

2 tsp. Red wine vinegar

to season Salt

to season Fresh ground black pepper

2 tsp. Fresh cilantro, minced

Method:
Melt butter in a saucepan. Add garlic and red onion, saute until translucent. Add diced apple, ginger and spices, saute for 3 minutes. Add sugar, red wine vinegar and juices. Bring to a simmer and cook for 10 - 12 minutes. Reduce heat and simmer over low heat until mixture thickens (approximately 30 - 45 minutes). Season with salt and pepper. Cool chutney, stir in chopped cilantro and reserve.