Grilled Pork Tenderloin with Rosemary Apple Chutney/Garlic Whipped Potatoes & Parmesan Roasted Asparagus

Grilled Pork Tenderloin with Rosemary Apple Chutney

Ingredients (Pork Tenderloin):

• 2 pork tenderloins (about 1 lb. each)

• 2 tbsp olive oil

• 1 tbsp minced garlic

• 1 tbsp chopped fresh rosemary (or 1 tsp dried)

• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high.

2. Rub pork with olive oil, garlic, rosemary, salt, and pepper.

3. Grill for 15–20 minutes, turning occasionally, until internal temp reaches 145°F.

4. Let rest 5 minutes before slicing.

Ingredients (Rosemary Apple Chutney):

• 2 apples (peeled, cored, diced)

• ½ small red onion (finely chopped)

• ¼ cup apple cider vinegar

• 2 tbsp brown sugar

• 1 tbsp chopped rosemary

• Pinch of cinnamon and salt

Instructions:

1. In a saucepan over medium heat, combine all ingredients.

2. Simmer 15–20 minutes until apples soften and mixture thickens.

3. Serve warm or at room temperature over sliced pork.

   
   

   
   

   
   

   

   
   

   Garlic Whipped Potatoes

   Ingredients:

   • 2 lbs. Yukon Gold or Russet potatoes, peeled and cubed

   • 4 cloves garlic (peeled)

   • ½ cup butter

   • ¾ cup warm milk or cream

   • Salt and pepper to taste

   Instructions:

   1. Boil potatoes and garlic until tender, about 15–20 minutes.

   2. Drain and return to pot. Add butter and mash lightly.

   3. Whip with a hand mixer while slowly adding warm milk/cream.

   4. Season with salt and pepper to taste.

      
      
      
      
      
      

      

      
      

      Parmesan Roasted Asparagus

      Ingredients:

      • 1 lb. fresh asparagus, trimmed

      • 1 tbsp olive oil

      • Salt and pepper to taste

      • ¼ cup grated Parmesan cheese

      Instructions:

      1. Preheat oven to 400°F.

      2. Toss asparagus with olive oil, salt, and pepper.

      3. Spread on a baking sheet, sprinkle with Parmesan.

      4. Roast 12–15 minutes until tender and golden.