Pork Tenderloin Adobado and Apricot Chutney Crostini

Posted on 01 June 2009 by TheChefsWife

ChefBud and I first met eleven years ago at a restaurant in Tucson, Arizona called Cafe Terra Cotta. The cafe has since closed its doors, but we both fondly remember a number of favorite dishes from our time there. Pork Tenderloin with Apricot Chutney was definitely one of ChefBud’s favorites. While it was served as a main course back at Cafe Terra Cotta, ChefBud has now made the dish his own and it has been reborn as an hors d’œuvre.


Pork Tenderloin Adobado

3 whole pork tenderloins
1/2 cup brown sugar
1/8 cup chile powder
1 T lime juice
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon minced garlic
1/2 teaspoon olive oil

Combine all ingredients except pork and mix into a paste. Rub the paste on the pork and marinate at least half an hour or overnight in the refrigerator. Preheat your grill on its highest heat. Grill the pork for three minutes on four sides, until the thickest part reaches 145 degrees. Place pork on a plate, tent with foil, and let rest for five minutes.

To make ChefBud’s crostini, thinly slice a baguette and brush the slices lightly with olive oil. Lay the baguette slices on a hot grill until toasted and grill marks appear. Cut the pork tenderloin into thin slices. To serve as an hors d’œuvre, lay the baguette slices out on a platter, add a slice of pork to the top of each piece of bread, and then top with one teaspoon of chutney. To garnish, sprinkle the platter with finely diced green onions and cilantro.


Apricot Chutney

1 1/2 cup dried apricot halves
1 cup raisins
3 cups water
1 1/2 teaspoons grated orange zest
1 1/2 teaspoons grated lime zest
2 jalapeno chiles, seeded and finely chopped
2 medium red bell peppers, seeded and chopped
1 cup fresh orange juice
2 Tablespoons fresh lime juice
2 1/2 cups sugar

1. Soak the apricots and raisins in water for several hours or overnight.
2. Pour the dried fruits with their soaking water into a saute pan, adding more liquid to at least half the depth of the fruit. Add the zests, jalapenos, and bell peppers and simmer for about 15 minutes or until tender.
3. Add the juices and bring to a boil. Reduce the heat, and the sugar, and simmer, stirring frequently, until the liquid has almost evaporated, about 30 minutes. Let cool before serving.

Note: This chutney can be made up to three days ahead of time and refrigerated. Serve slightly warm or at room temperature.

Party appetizers

Clockwise from top: Sweet Potato & Poblano soup, Vegetarian Tostadas and Pork Tenderloin with Apricot Chutney

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