After last Friday’s weekly team check-in, when (per usual) we spent a good 30 minutes discussing what we’ve been cooking/eating/craving, I was inspired to make Elizabeth’s pan-seared and roasted pork tenderloin, sliced on the bias and spooned with a sort of cheater’s chutney. She described the chutney as an equal mix of something like marmalade, apricot preserves or fig jam, and Dijon mustard. She enhances the flavor with a little minced garlic and rosemary, thinning it as needed with fresh orange juice. Chefs rarely talk in strict measurements when sharing recipes so I’ve attempted to formalize her take for you below.
