Pork Tenderloin with Squadrilla Sauce

Yummmm, we come to the tenderloin again. Serve this delicious dish with wide noodles and a green salad.

- 2 1-pound pork tenderloins
- 4 cups of chicken stock
- 3 tablespoons olive oil
- ¾ cup finely chopped shallots
- ¾ of a jar of SchoolHouse Kitchen^® Squadrilla Chutney
- 2 tablespoon water
- 4 teaspoons cornstarch
- Salt and freshly ground pepper

Preheat oven to 425°F.

Boil chicken stock in a medium saucepan until reduced to 2 cups, about 45 minutes.

Heat 2 tablespoons olive oil in heavy saucepan over medium-high heat. Add shallots and sauté until tender, about 4 minutes. Add reduced stock and Squadrilla Chutney. Simmer again until the mixture is reduced to 2 cups, about 5 minutes.

Mix 2 tablespoons water and 4 teaspoons cornstarch in a small bowl. Whisk cornstarch mixture into sauce. Stir until sauce boils and thickens, about 5 minutes. Season to taste with salt and pepper.

Sprinkle pork with salt and lots of pepper. Heat remaining 1 tablespoon olive oil in heavy ovenproof skillet over high heat. Add pork and cook until brown on all sides, about 4 minutes. Bake in oven until a thermometer inserted into the pork registers 155°F, about 15 minutes. Let pork rest 5 minutes before serving.

Bring sauce to simmer. Slice pork into ½-inch-thick medallions; arrange on plates. Spoon sauce over and serve.

Serves 4 to 6