Name: Roast Pork Tenderloin with Creamed Corn and Apple-Raisin Chutney
Yield: Makes 6 servings
Ingredients: 1 bunch fresh mint leaves, chopped (about 2/3 cup); 5 garlic cloves; 3 fresh rosemary sprigs; 2 shallots; 1 1/2 teaspoons salt; 1 1/2 teaspoons ground black pepper; 3/4 cup olive oil; 2 12- to 14-ounce pork tenderloins, trimmed; 6 cups fresh corn kernels or frozen, thawed; 4 tablespoons olive oil; 1/2 cup chopped onion; 1 garlic clove, minced; 3 tablespoons all purpose flour; 1 1/2 cups low-salt chicken broth; 2 cups whipping cream; Apple-Raisin Chutney

Tonya Morrison of Lewis Center, Ohio, writes: "My husband and I had a wonderful time on our vacation to Kiawah Island, South Carolina. One night we had dinner at Rosebank Farms Café in Bohicket Marina Village. The recipe for their roast pork tenderloin with apple and raisin chutney would make a delicious souvenir."

In this imaginative main course, the chutney adds a sweet, tart contrast to the herb-roasted pork and the rich, creamy corn.

Recipe notes

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