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SPICY PORK CHUTNEY ROLLS




Source of Recipe


Freanch's Mustard


List of Ingredients




1/2 pound pork tenderloin
1/3 cup chutney
1/4 cup Frank's® RedHot® Original Cayenne Pepper Saucee
1 tablespoon olive oil
1 tablespoon curry powder
1 tablespoon grated fresh peeled ginger
1 large Granny Smith apple, cored and cut into 16 wedges



Recipe



1. Wrap pork in plastic wrap; freezer 30 minutes or until partially frozen.

2. Combine chutney, Frank`s RedHot Sauce, oil, curry powder and ginger; in medium bowl; mix well. Pour sauce into 2-quart baking dish; set aside.

3. Remove pork from freezer. Trim excess fat from pork; cut crosswise into 1/4 inch thick slices (about 16 slices). Place slices between 2 sheets of plastic wrap. Using a meat mallet, pound each slice into a 3-inch diameter.

4. Preheat oven to 400ºF. Wrap 1 pork slice around 1 apple wedge. Place, seam-side down, over sauce in baking dish. Repeat with remaining pork and apple slices. Spoon sauce over pork. Bake, uncovered, 15 minutes or until pork is no longer pink.


Makes 8 servings