Lamb Tenderloin Saddleback

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 lbs lamb tenderloin
• 1 -2 teaspoon olive oil
• kosher salt
• ground black pepper
• 2 large granny smith apples, peeled,cored,and chopped
• 1 cup apple juice
• 1/2 cup cider vinegar
• 1/2 cup sugar
• 1/2 cup packed light brown sugar
• 1/4 teaspoon ground cinnamon (more if you want)
• 1 pinch ground cloves
• 1 cup dried cranberries
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Recipe

• 1 spread the olive oil over the tenderloins.
• 2 sprinkle tenderloins with salt and pepper.
• 3 grill over medium-high heat for about 25 minutes, turning every 5 minutes or so to grill all sides.
• 4 remove from grill, cover and let rest for 5 minutes.
• 5 slice on the bias, 1-inch thickness.
• 6 serve with chutney.
• 7 apple cranberry chutney: put the apples, apple juice, vinegar, and sugars in a saucepan; bring to a boil over medium-high beat.
• 8 lower heat and simmer for 8-10 minutes.
• 9 stir in the cinnamon, cloves, and cranberries.
• 10 cook for another 5 minutes or so until the apples are tender.
• 11 if needed for additional thickness, add the cornstarch and cold water together; stir to mix.
• 12 add to the apple mixture; bring to a boil to thicken.
• 13 remove from heat and serve.