Preparation:
Mix the ginger, salt, and 2 Tbs. canola oil together in a small bowl. Gently rub the pork with the ginger mixture and set it aside.
Heat 1 Tbs. olive oil in a medium saucepan over medium heat. Add the apples, pepper, and allspice. Cook until the apples are tender, about 5 min. Add the tarragon and cook another 1 min.
Heat the oven to 350 degrees. Heat 1 Tbs. canola oil in an ovenproof, heavy-based skillet over medium-high heat. Sear the tenderloin on all sides, browning it, about 2 min. Add a little more oil to the pan, if needed. Put the pork in the oven and roast, turning it occasionally, until cooked through, 10 to 15 min. It should be pink inside, and its juices should run clear. Let the tenderloin rest for a few minutes on a cutting board. Slice it thin and serve it with a few tablespoons of the apple chutney.
Servings: 4 |
