Apple Chips with Pork Tenderloin and Cherry Chutney

Make Ahead Tip: Up to 3 days ahead, make chutney.

1 day ahead sear tenderloin.

Refrigerate both until ready to use, then allow to come to room temp.

If you want to assemble ahead of time, rub the apples with a scant amount of lemon or orange juice so the apple doesn't turn brown.


1 Tablespoon olive oil

1 pound pork tenderloin, sliced 1/4 inch thick rounds salt and pepper

2 large gala or fuji apple, sliced into 22, 1/4 inch thick disks and then sliced in half into thin half moons (seeds removed)

1/2 cup creamy goat cheese

6 leaves sage, minced


Salt and pepper both sides of each tenderloin medallion.

In a large sauté pan over medium/high heat add olive oil.

Once the oil is glistening add the pork ( don't over crowd, do in two batches if needed).

Brown for about 1 1/2 minutes, then flip medallions over and brown on the other side until cooked through about 2-3 minutes.

Spread goat cheese evenly over the apples slices, place pork on top of the cheese, top with chutney and finish of with a pinch of sage.

Cherry Chutney Ingredients

1 Tablespoon olive oil