Mix the ginger, salt, and 2 Tablespoons canola oil together in a small bowl. Gently rub the pork with the ginger mixture and set aside.
Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the apples, pepper, and allspice. Cook until the apples are tender, about 5 minutes.
Heat the over to 350 degrees. Heat 1 tablespoon oil in an ovenproof, heavy-bottom skillet over medium-high heat. Sear the tenderloin on all sides, browning it, about 2 minutes. Add a little more oil to the pan, if needed. Put the pork in the oven and roast, turning it occasionally, until cooked through, 10 to 15 minutes. It should be pink inside, and its juices should run clear. Let the tenderloin rest for a few minutes on a cutting board. Slice it think and serve it with a few tablespoons of the apple chutney.
Original recipe included 1 teaspoon of fresh tarragon.
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|Serving Size: 1 Serving (218g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 109 (41%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 73.7mg||23 %|
|Sodium 61.8mg||2 %|
|Potassium 596.1mg||16 %|
|Total Carbohydrate 15.3g||4 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 12.1g|
|Protein 24.1g||34 %|
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Calories per serving: 264
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