When we think of fall and November, our minds tend to go right to Thanksgiving – turkey, stuffing, and candied yams. Pork is an option that some people may not think about, but it naturally pairs well with just about every fall flavor!
Since apples and pork are a perfect pairing for this month’s recipe, we chose a dish that is indicative of the season — and it complements any protein and a variety of vegetables that you may serve on your table this Thanksgiving holiday.
This recipe starts with pan-seared pork tenderloin, rubbed with a mixture of fresh thyme, sage, and ground black pepper. The pork is paired with delicious apple chutney that brings in those warm fall flavors that we love. Fresh apples, diced onion, and raisins are cooked down in a sweet and tart sauce that includes honey and a touch of apple cider vinegar to zest it up!
This delicious pork tenderloin and apple chutney sits on a bed of hearty fall succotash with a twist. Traditionally succotash includes lima beans – we did away with this and added nutrient-dense edamame and a seasonal favorite – sweet potato.
While this dish is delicious and hearty, it is also relatively light and an excellent healthy option that is also available on Cura’s BeWell “wellness” menu!
Enjoy this recipe by Cura Culinary Director John Cramutola, Certified Dietary Manager, Certified Food Protection Professional
