Pork Tenderloin With Ginger And Pear Chutney

• 1 1/2 lbs pears, peeled, cored and diced
• 1 3/4 cups apple cider vinegar
• 1/2 cup apple juice
• 3 pieces candied ginger, finely diced
• 3 None cloves
• 1 stick cinnamon
• 3/4 cup sugar
• 3 tbsp softened butter
• 3 tbsp canola oil
• 4 oz stale white bread, coarsely grated
• 7 sprigs sage, finely chopped
• 4 sprigs rosemary, finely chopped
• 1 3/4 lbs pork tenderloin

1. Preheat oven to 400u0b0F. Puree a quarter of the diced pears, vinegar, apple juice and a quarter of the ginger in a blender or food processor.
2. Heat puree in a saucepan with cloves, cinnamon stick, sugar and remaining pears and ginger. Cover and simmer for 15 mins. Remove cloves and cinnamon stick from chutney and leave to cool.
3. Meanwhile, mix butter, 2 tbsp oil, grated bread and chopped herbs in a bowl, and season.
4. Heat 1 tbsp oil in a pan and sear pork on all sides for 3 mins, then place on a baking tray. Spread herb mixture over the pork and press to make a crust. Roast for about 25 mins. Remove, cover and leave to rest for 5 mins. Serve pork with the pear chutney.

apple cider vinegar, apple juice, candied ginger, cloves, cinnamon, sugar, butter, canola oil, white bread, sage, rosemary, pork tenderloin

Taken from recipes-plus.com/api/v2.0/recipes/28698 (may not work)