Preparation Info

Fast-Cured Pork Tenderloin

Made With Our

Apple Cranberry Chutney

Base $4.55
Item: 130801


  • 2-3 pork tenderloin cutlets
  • 1 1/2 cups brown sugar
  • 1/2 cup sherry vinegar
  • 1/2 cup cooking sherry
  • 2 Tablespoons honey
  • 1 Tablespoon minced garlic
  • Juice of one orange
  • Juice of one lime
  • 2 teaspoons Stonewall Kitchen Apple Cranberry Chutney
  • Salt, pepper and red pepper flakes to taste


  1. In a small sauce pan, simmer all of the ingredients, except pork, until liquid begins to thicken slightly. Be sure to salt generously, since this is a cure.
  2. Pour into a shallow container and cool. Add the pork, and marinate in the refrigerator for at least one hour.
  3. Remove from marinade, pat dry and sear in a hot sauté pan.
  4. Once you’ve browned them evenly on both sides, finish in a 400 degree F. oven for 8-10 minutes.
  5. Serve with additional Apple Cranberry Chutney