Roast Pork Tenderloin with Creamed Corn and Apple-Raisin Chutney

Name: Roast Pork Tenderloin with Creamed Corn and Apple-Raisin Chutney
Yield: 6 Servings
Ingredients: 1 bunch fresh mint leaves, chopped (about 2/3 cup); 5 garlic cloves; 3 fresh rosemary sprigs; 2 shallots; 1 1/2 teaspoons salt; 1 1/2 teaspoons ground black pepper; 3/4 cup olive oil; 2 12-to14-ounce pork tenderloins, trimmed; 6 cups fresh corn kernels or frozen, thawed; 4 tablespoons olive oil; 1/2 cup chopped onion; 1 garlic clove, minced; 3 tablespoons all purpose flour; 1 1/2 cups low-salt chicken broth; 2 cups whipping cream; Apple-Raisin Chutney

February 28, 2003

Recipe notes