Chile-rubbed pork tenderloin
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | pounds | Pork tenderloin, cut into 9 pieces |
| MICHIGAN DRIED CHERRY CHUTNEY: | ||
| 1 | Lemon, juice and zest of | |
| 1 | Orange, juice and zest of | |
| ¼ | cup | Red onion, julienned |
| ½ | ounce | Vegetable oil |
| ⅓ | cup | Port wine |
| 8 | ounces | Dried Michigan cherries |
| 1 | teaspoon | Ginger, grated |
| 1 | teaspoon | Jalapeno chile, chopped |
| ⅛ | teaspoon | Cayenne pepper |
| 1 | pinch | Nutmeg |
| Salt, to taste | ||
| 2 | tablespoons | Green onions, bias cut |
| 4 | cups | Apple cider |
| 1 | ounce | Cider vinegar |
| 1 | teaspoon | Shallots, chopped |
| 1 | Fresh rosemary sprig, 3 inch piece | |
| 2 | cups | Beef glaze |
| Bourbon, 2-3 ounces | ||
| Salt and pepper, to taste | ||
| 1 | ounce | Butter, unsalted |
| 1 | tablespoon | Chili powder, paprika, ground cumin, each |
| 1 | teaspoon | Granulated onion, garlic powder, salt, each |
Directions
CIDER BOURBON SAUCE
CHILI RUB [SIC
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.
NOTES : frm. Nat'l. Pork Producers Council in cooperation w/the Nat'l. Pork Board
Recipe by: Chef Richard Bishop/Des Moines Club/Des Moines, IA Posted to CHILE-HEADS DIGEST V3 #363 by rael64@... on Jun 22, 1997