CHUTNEY:
2 cups Roasted Fuji Apples, Simplot, VE 084529
½ cup Caramelized Onions, Savor, VE 055452
1 cup Pecan pieces, Ferris, VE 066983
Dash Ground Ginger or Nutmeg, McCormick, VE 052896, 071965
2 tb Brown Sugar, Pioneer, VE 039808
2 tb Lemon Juice, Natalie’s, VE 015268
TENDERLOIN:
2 Pork Tenderloin (approx. 1 lb each), Hatfield, VE 054848
12 pieces Applewood Bacon 13/17, Hormel, VE 071047
For the chutney, combine all ingredients and bring to a simmer, reducing the liquid if necessary.
With a sharp knife, trim the silver skin away from the tenderloin.
Pat the pork tenderloin dry and season with salt and pepper.
Wrap the pork in the bacon, overlapping the slices slightly and tucking the ends under.
Place on a roasting rack and roast in a 425° F oven for 20-25 minutes, until a thermometer reads 145° F.
Rest the pork, then slice into 6 medallions.
Top each medallion with a spoonful of chutney.
Chutney – 16 servings
Tenderloin – 4 servings
MAILING ADDRESS
Van Eerden Foodservice
PO Box 3110
Grand Rapids, MI 49501
GRAND RAPIDS SHIPPING ADDRESS
Van Eerden Foodservice
650 Ionia SW
Grand Rapids, MI 49503
FORT WAYNE SHIPPING ADDRESS
Van Eerden Foodservice
8252 Smith Rd
Fort Wayne, IN 46809
Main Office: 555 555-5555
Product Sales: 555 555-5555
