Apple and Fennel Roast Pork Tenderloin with Apple Cranberry Chutney

• 1 1/2 pound pork tenderloin
• 8 ounces apple juice
• 1 teaspoon fennel seeds
• 1 ounces sweet potatoes, or yams spiral sliced
• 4 each sandwich rolls
• 1 ounces mixed salad greens micro greens
• 1 each apples peeled, cored, sliced 1"
• 4 ounces cranberries fresh
• 2 ounces apple cider vinegar
• 4 ounces sugar
• 4 ounces water

1. Prepare marinade by combining Fennel and Apple Juice and simmer for 20 minutes.
2. Let Cool.
3. Trim Pork Tenderloin and marinate overnight.
4. Brown tenderloin in skillet and then bake in 350F (180C) oven until the internal temperature reaches 165 degrees.
5. Let set for 30 minutes.
6. Dredge Sweet Potato in flour and deep fry until crisp.
7. Combine ingredients in a large pot.
8. Bring to a boil and simmer until softened, reduced and thickened about 30 minutes.
9. Cool fully before serving.
10. Assembly:
11. Slice Tenderloin into 2 oz portions and place 2 on roll.
12. Add a small amount of chutney on top of pork.
13. Garnish with micro greens and sweet potato crisps.
14. Recipe Serves: 4 - 4.0 oz Servings
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18. com/ultimate-chef-america.
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pork tenderloin, apple juice, fennel seeds, sweet potatoes, sandwich rolls, greens, apples, cranberries, apple cider vinegar, sugar, water

Taken from recipeland.com/recipe/v/apple-fennel-roast-pork-tenderl-50624 (may not work)