Recipe By : Chef Richard Bishop, Des Moines, IA
Serving Size : 12 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 lb Pork tenderloin --
- cut into 9 pieces
Michigan Dried Cherry Chutney:
1 Lemon -- juice and zest of
1 Orange -- juice and zest of
1/4 c Red onion -- julienned
1/2 oz Vegetable oil
1/3 c Port wine
8 oz Dried Michigan cherries
1 ts Ginger -- grated
1 ts Jalapeno chile -- chopped
1/8 ts Cayenne pepper
1 pn Nutmeg
Salt -- to taste
2 tb Green onions -- bias cut
Cider Bourbon Sauce:
4 c Apple cider
1 oz Cider vinegar
1 ts Shallots -- chopped
1 Fresh rosemary sprig (3")
2 c Beef glaze
2 oz Bourbon -- up to 3 oz
Salt and pepper -- to taste
1 oz Unsalted butter
Chili Rub:
1 tb Chili powder
1 tb Paprika
1 tb Ground cumin
1 ts Granulated onion
1 ts Garlic powder
1 ts Salt
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.
Yield: 4 Cups
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.
Yield: 4 Cups
Rub:
Combine chili rub ingredients and mix well.
Season pork with chili rub. Place pork 3" from flame on charcoal
grill or commercial broiler. Sear all sides, cooking about 6 to
8 minutes total, until internal temperature reaches 150 to 155 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.
Recipe FROM: National Pork Producers Council in cooperation with the
National Pork Board
