¼ tsp. Orange zest
1/2 cup Sugar
4 oz. Vinegar
Cornstarch to thicken
1 onion, julienned
2 cloves, Garlic, peeled and minced
Clarified butter to sauté
Chopped parsley to color
4 oz. Dried Apricots, julienned
4 oz. Dried figs, julienned
4 oz. Cranberries
4 oz. Mandarin oranges, syrup reserved
2 oz. White wine
4 oz. Chicken stock
Salt to taste
White pepper to taste

2-12 oz. Pork tenderloin, cleaned
8 oz. Chicken or Veal Stock
1 cup Mirepoix – celery, carrot and onion, diced
2 oz. White wine

In a sauté pan, add the clarified butter and sauté the onion and sugar until carmelization occurs. Add the orange zest and deglace with the white wine. Add the vinegar, garlic and chicken stock. Add half the apricots, figs and mandarin oranges. Add the remaining sugar and whole butter, salt and white pepper, parsley and cranberries. Simmer slowly and reduce the liquid. Mix the cornstarch and the white wine with a wire whisk and add slowly to the simmering fruit mixture to thicken. Add the other half of the fruit and parsley.

In a sauté with Canola oil, sear the pork tenderloin. Add the clarified butter. Deglace with white wine. Add the mirepoix, chicken stock and simmer slowly to cook the pork.

Slice the pork tenderloin and place on an ovenproof dish. Top with the hot chutney and place in an oven for 1 to 2 minutes to glaze the fruit.