Finn loves sweet and savoury dishes and this dish was no exception. Often chutneys that are store bought are full of refined sugar so I decided to make my own. The apples, raisins and dates make the chutney deliciously sweet without having to add a ton of refined sugar to the recipe. It is really simple to make and while it simmers away your home will smell delicious. I stored the left over chutney in the fridge and Finn has enjoyed it as a dip, in a cheese sandwich and with salad.
I bought pork fillet medallions pre cut as they were on offer, they were approx. 2cm thick but it is just as easy to trim the fat from a tenderloin and cut your own. I cooked them in a little oil for 2/3 minutes on each side, turning only once. Finn had two and I made three for both my husband and myself (although my husband did say that he could have had at least another one) The below recipe makes approx. 8 but obviously the amount you make will be dependent on your family’s appetite! There will be plenty chutney for if you wish to make more.
The chutney is nice with this dish either hot or cold. Personally I prefer it cold which is great because you can have the chutney made in advance which then makes this a very quick meal to prepare after work.
Pork with Apple Chutney
- 400 g pork fillet tenderloin (cut into 2cm medallions.)
- 1 tbsp oil
- 2 large apples (approx. 310g) cored and cut into chunks
- 1 red onion (finely chopped)
- 4 pitted dates (finely chopped)
- 1/8 cup raisins (17g)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp cumin
- 1/3 cup of apple cider vinegar
- Put all the chutney ingredients into a small sauce pan and stir. Bring to the boil before reducing to a gentle simmer.
- Cover and simmer for approx. 45 mins. Checking and string occasionally.
- Heat oil in a frying pan over a medium-high heat. Add the medallions to the pan and cook for 2-3 minutes on each side, turning once.
- Top the pork with the apple chutney and serve with sides of your choice.
The chutney works well with this dish either hot or cold.