For this dish, we used The Silver Palate's packaged cranberry-apple chutney, which is available at some supermarkets. If you can't find apple chutney, try mango chutney instead.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Rinse pork and pat dry. Place in shallow bowl. Mix cider, wine, chutney, garlic, and thyme leaves in small bowl. Pour mixture over pork; cover and marinate at room temperature 1 hour or chill up to 3 hours.
Step 2
Preheat oven to 375°F. Heat oil in large ovenproof skillet over medium-high heat. Remove pork from marinade, reserving marinade. Add pork to skillet, sprinkle with salt and pepper, and cook until light brown on all sides, about 6 minutes total.
Step 3
Pour reserved marinade over pork. Transfer skillet to oven; roast pork, basting occasionally, until instant-read thermometer inserted into thickest part registers 145°F, about 20 minutes for medium (temperature will rise about 10 degrees). Transfer pork to cutting board. Tent with foil; let rest 5 minutes.
Step 4
Slice pork; transfer to platter. Pour pan sauce and juices over. Garnish pork with thyme sprigs.
