Ingredients
Scale
- salt and pepper
- 1 pound pork tenderloin, sliced 1/4 inch thick rounds
- 1 Tablespoon avocado oil
- 2 large gala or fuji apple, sliced into 12, 1/4 inch thick disks and then sliced in half into thin half moons (making sure to cut around the core and seeds)
- 1/2 cup goat cheese
- 6 leaves sage, minced
Cherry Chutney Ingredients
- 1 Tablespoon avocado oil
- 1 cup yellow onion, diced
- 1 1/2 cups chicken broth
- 3/4 cup dried bing cherries
- 2 sage leafs
- 1 Tablespoons butter
Instructions
- Salt and pepper both sides of each tenderloin medallion.
- In a large sauté pan over medium/high heat add oil.
- Once the oil is glistening add the pork ( don’t over crowd, do in two batches if needed). Brown for about 1 1/2 minutes, then flip medallions over and brown on the other side until cooked through about 2-3 minutes.
- Spread goat cheese evenly over the apples slices, place pork on top of the cheese, top with chutney and finish of with a pinch of sage.
Cherry Chutney Instructions
- In a medium sauté pan over medium/high heat add oil and onions, allow to caramelize for about 10-12 minutes, stirring frequently.
- Pour in chicken broth, cherries and sage and reduce on medium for about 10-15 minutes or until most of the broth has been reduced.
- Swirl in butter and set aside.
Notes
- Make Ahead Tip – You can make these up to three days ahead of time, make the chutney first and refrigerate and then pan sear the tenderloin right before you serve them.
- The apples can be sliced ahead of time too, just rub a little lemon or orange juice and they won’t turn brown in the fridge!
- Prep Time: 10
- Cook Time: 15
- Category: Appetizer
Keywords: appetizer, apple chip pork bites