Ginger and pear chutney on pork loin

Name: Ginger and pear chutney on pork loin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 3 Balls of pickled ginger in syrup; 700 g Pears; 400 ml Apple vinegar; 100 ml apple juice; 3 Cloves; 1 stick of cinnamon; 150 g Sugar; 7 Stem(s) Sage; 4 Branches of rosemary; 125 g stale white bread or light buns; 50 g soft butter; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 800 g) Pork tenderloin

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

3 Balls of pickled ginger in syrup
700 g Pears
400 ml Apple vinegar
100 ml apple juice
3 Cloves
1 stick of cinnamon
150 g Sugar
7 Stem(s) Sage
4 Branches of rosemary
125 g stale white bread or light buns
50 g soft butter
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 800 g) Pork tenderloin

Directions

1
Cut the ginger into small cubes. Peel and quarter pears, remove core and cut pear quarters into small cubes. Puree vinegar, apple juice, 1/4 of the ginger and 1/4 of the pears. Put puree, cloves, cinnamon stick, sugar, remaining pears and remaining ginger in a pot and simmer covered for about 15 minutes. Set aside and let cool off
2
Wash the herbs, dab dry and chop. Do not chop white bread too finely. Mix butter, 2 tablespoons of oil, white bread crumbs and herbs. Season mixture with salt and pepper. Wash pork tenderloin, dab dry and remove skins or tendons. Season fillet with salt and pepper
3
Heat 1 tablespoon of oil in a frying pan and fry the fillet all around for about 3 minutes, then place on a baking tray. Spread the herb mixture over the fillet and press it on a little. Cook the fillet in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes, then remove and leave to rest covered for approx. 5 minutes. Serve meat and chutney together