Pork, chutney make perfect pair for those fall nights

By Linda Gassenheimer - McClatchy Newspapers

October brings an array of fruits and nuts to market, particularly fresh apples.

Each type of apple has its own special qualities. Golden Delicious, when cut, stay white longer than other varieties. They also hold their shape when cooked. I use them here in a fresh apple chutney served with pork tenderloin.

You could also use Red Delicious, but they will become mushy if overcooked. Macintosh apples won't work in the chutney; they cook down to a sauce very quickly and are best for apple sauce. For a speedy apple chutney, I cook diced apple in the microwave for a minute and add them to bottled chutney.

I've also given a simple apple chutney recipe if you have time to make your own.

The cinnamon, salt and pepper rub for the pork is a perfect blend of flavors with the apple chutney. Complete this quick autumn dinner with rice tossed with some walnuts, parsley and olive oil.

This meal contains 551 calories with 19 percent of calories from fat.

Any bottled chutney can be used for the apple chutney.

Any type of nuts can be added to the rice.

If using the Simple Apple Chutney recipe, make chutney first and let marinate while you prepare the rest of the dinner. Countdown: Preheat broiler. Make chutney. Start rice. Make pork.

Spice-rubbed pork would go well with a nice, spicy California pinot noir.