Chef Delvin Wilson's Pork Tenderloin with Apricot Chutney
1 pork tenderloin (about 1 lb.), fat-trimmed
1 to 2 teaspoons butter or margarine
1/3 cup quick apricot chutney
Salt and pepper
Thyme and rosemary
1 Season tenderloin with salt, pepper, thyme and rosemary.
2. Melt butter in an ovenproof 10- to 12-inch nonstick frying pan over high heat. Add pork tenderloin and turn as needed to brown well on all sides, 5 to 6 minutes total.
3. Add apricot chutney and 1/3 cup water to pan and stir to incorporate meat drippings. Baste tenderloin with some of the sauce, and then put it in a 375 oven.
4. Roast pork, basting often with sauce, until meat is 150 to 155 in center of thickest part, 12 to 14 minutes. If sauce starts to scorch, stir in water, 2 tablespoons at a time.
5. Transfer the tenderloin to a platter. Pour the apricot chutney sauce over pork, or serve the sauce in a small bowl and add to taste. Slice tenderloin and season to taste with salt and pepper.
Note: Notes: Serve with a curry-seasoned risotto or pilaf and a nippy salad of watercress or Belgian endive. For variation, use boned, skinned, and fat-trimmed chicken thighs (about 1 lb. total) instead of pork; brown the meat (about 6 minutes), then cook with the chutney and water just until the thighs are tender when pierced, 10 to 12 minutes. You may need to add another 1/4 cup water or so to keep the sauce from scorching.
About Chef Delvin Wilson:
Chef Delvin Wilson has been in the country club and fin-food business for more than 19 years. He began his career at the Houston Country Club. He attended Texas State Technical College in Waco and earned his associates degree in Hotel and Restaurant Management. Specializing in culinary technology, he took an accredited culinary arts program from the Culinary Institute of America in New York City.
Wilson was with the Amarillo Country Club for five years. He joined Park Place Towers in 2004 as the executive chef and Food Service Director. He has received many awards for his ice carvings in culinary shows around the nation. He received a gold medal in the Culinary Olympics.
He works with outreach programs in schools to encourage children to become involved in the hospitality business. Chef Wilson has been involved in the March of Dimes for the past 12 years as a featured chef in, both, Amarillo and Arkansas.