By Doug Rennie

For the Marinade:

1/2 cup olive oil
¼ cup white wine
1 tablespoon chopped garlic

Combine all ingredients listed for marinade.

Pork Tenderloins

6 ounces per person

Trim tenderloins well, removing all silver skin and fat. Coat the pork tenderloin in the marinade and place in non-reactive shallow pan and refrigerate up to 4 hours.

Maple Apple Chutney

2 red delicious apples
1 yellow onion, fine dice
1 red bell pepper, fine dice
1 green pepper, fine dice
1 tablespoon chopped garlic
1 finger of fresh ginger, fine dice
1 teaspoon dry nutmeg
1 teaspoon cinnamon
1 teaspoon cayenne
¼ cup rice wine vinegar
¼ cup brown sugar
¼ cup honey
Salt & pepper to taste

Combine all the ingredients in a saucepan and bring to a boil. Turn the sauce down to a simmer and continue to simmer for about 20 minutes or until slightly thickened.

Bread Crumbs with Pecans

2 cups fine chopped pecans
1 cup Italian bread crumbs

Remove pork tenderloins from refrigeration and roll in bread crumb mixture. Sear in olive oil until browned on all sides. Bake in a 350 degree oven for approx. 24 to 28 minutes until desired doneness. The cooking time will depend on the size of the pork tenderloin. Let rest for approx. 5 minutes and slice into medallions. Place the apple chutney on a dinner plate and place medallions of pork on top.

Chef Doug and Marla Rennie opened Just Rennie’s Cookie Company in Evansville, Indiana, after the enthusiastic popularity of the gourmet cookies made for their catering business. The Rennies now offer their unique, mounded cookies through mail order. Customizable gift boxes for two to 24 cookies are perfect for every occasion!

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