Pork Tenderloin with Prune, Pear, and Apple Chutney in a Hazelnut Cream Sauce

• 2 cups red wine
• 1/2 cup sugar
• 1 bay leaf
• 12 ounces diced prunes
• 1/2 teaspoon ground coriander seeds
• 1 apple, peeled and diced
• 1 pear, peeled and diced
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 onion, chopped
• 1/2 celery stalk, chopped
• 2 carrots, peeled and chopped
• 1 parsnip, peeled and chopped
• 2 tablespoons tomato paste
• 1 quart veal stock
• 3 tablespoons butter, plus 2 tablespoons
• 3 tablespoons flour
• 1 ounce hazelnuts, chopped
• 2 tablespoons orange juice
• 1/2 cup heavy cream
• Salt and white pepper
• 1 pork tenderloin
• 1 1/2 cups flour
• Salt and freshly ground black pepper
• Vegetable oil

1. Chutney: Add wine, sugar, and bay leaf to pot and bring to a boil.
2. Add the prunes and coriander and cook until soft.
3. Add apple and pear and cook until soft.
4. Combine cornstarch and water to make a slurry.
5. Whisk in cornstarch and bring to a boil to thicken and remove bay leaf.
6. Cream Sauce: Saute the onion, celery, carrots, and parsnip until soft, then add tomato paste and saute, stirring constantly, for 3 minutes.
7. Be careful not to burn the tomato paste.
8. Add veal stock and reduce by half.
9. In a separate saute pan over low heat, add 3 tablespoons butter and melt.
10. Add flour and cook, stirring constantly, to make a roux.
11. Cook over low heat until roux is brown, about 15 minutes.
12. Whisk brown roux into the vegetable/stock mixture to thicken.
13. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes to cook out the flour taste.
14. Season with salt and pepper and strain.
15. In another saute pan, melt remaining 2 tablespoons butter and saute hazelnuts for a few minutes.
16. Add 1/2 cup of the sauce and the orange juice and bring to a boil and cook for 2 to 3 minutes.
17. Add heavy cream, salt and white pepper and cook for 2 to 3 minutes.
18. Reserve excess brown sauce for another use.
19. Slice tenderloin into 1/2-inch thick slices.
20. Place each slice in between 2 pieces of plastic wrap and pound to 1/8-inch thick.
21. Season flour with salt and pepper.
22. Dredge the pork in the flour.
23. In a large saute pan, add some of the oil and heat over medium-high heat.
24. Add the pork and saute until golden brown on each side, about 2 minutes per side.
25. Serve with chutney and cream sauce.
26. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
27. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

red wine, sugar, bay leaf, prunes, ground coriander seeds, apple, pear, cornstarch, water, onion, celery stalk, carrots, parsnip, tomato paste, veal, butter, flour, hazelnuts, orange juice, heavy cream, salt, pork tenderloin, flour, salt, vegetable oil

Taken from www.foodnetwork.com/recipes/pork-tenderloin-with-prune-pear-and-apple-chutney-in-a-hazelnut-cream-sauce-recipe.html (may not work)