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90 minutes
Prep: 45 minutes
Cook: 15 minutes
299 calories per serving view nutrition facts
15 servings
suggest servings
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| 7 | pounds | pork tenderloin | cut into 9 pieces |
| Michigan dried cherry chutney | |||
| 1 | each | lemon | juice and zest of |
| 1 | each | orange | juice and zest of |
| 1/4 | cup | red onion | julienned |
| 1/2 | ounce | vegetable oil | |
| 1/3 | cup | port wine | |
| 8 | ounces | cherries | Michigan |
| 1 | teaspoon | ginger | grated |
| 1 | teaspoon | jalapeno pepper | chopped |
| 1/8 | teaspoon | cayenne pepper | |
| 1 | pinch | nutmeg | |
| 1 | x | salt | to taste |
| 2 | tablespoons | scallions, spring or green onions | bias cut |
| Cider bourbon sauce | |||
| 4 | cups | apple cider | |
| 1 | ounce | cider vinegar | |
| 1 | teaspoon | shallots | chopped |
| 1 | each | rosemary sprigs | cut into 3-inch pieces |
| 2 | cups | beef | beef glaze |
| 2 | ounces, | bourbon | 2-3 ounces |
| 1 | x | salt and black pepper | to taste |
| 1 | ounce | butter, unsalted | |
| Chili rub | |||
| 1 | tablespoon | chili powder | paprika, cumin, each |
| 1 | teaspoon | onion powder | garlic powder and salt-each |
FOR CHUTNEY: Poach lemon and orange zest.
Strain, cool and set aside.
Saute red onion in oil over medium heat until tender.
Cook over high heat until onions begin to caramelize.
Add port to deglaze pan. Reduce heat and add cherries, lemon, and orange juice, ginger, jalapeno, cayenne, and nutmeg.
Cook until mixture is reduced to syrup.
Add salt to taste. Add reserved lemon and orange zest and let cool.
Stir in green onion.
(Makes 4 cups.)
FOR SAUCE Reduce cider and vinegar with shallots and resemary until thick syrup forms.
Strain and add beef glaze. Heat sauce through and add bourbon.
Season with salt and peper to taste.
Whisk in butter. (Makes 4 cups.)
FOR RUB Combine chili rub ingredients and mix well.
Season pork with chili rub.
Place pork 3 inches from flame on charcoal grill or commercial broiler.
Sear all sides, cooking about 6-8 minutes total, until internal temperature reaches 150-155-degrees F.
Remove from heat and let stand 5 minutes before slicing.
Serving suggestions: Plate pork with cider bourbon sauce and dried cherry chutney.
Serve with seasonal vegetables.
| % Daily Value* | |
| Total Fat 10.0g | 15% |
| Saturated Fat 4.0g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 142mg | 47% |
| Sodium 111mg | 5% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.0g | |
| Protein 45.0g | 90% |
| Vitamin A | 4% | Vitamin C | 16% | |
| Calcium | 2% | Iron | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Garlic. What would we do without it? Garlic's reputation precedes itself. And a ponderous reputation it is. Garlic has been alleged to...
Yes, this is an easy one to make, which I do almost every week so I have a batch in the fridge. I usually jazz it up a little though with a sprinkle of cumin, tumeric, paprika.. just a little dash of all or one give it abit more flavour.
