| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chiles in g, Pork | 12 | Servings | |
INGREDIENTS
| 7 | lb | Pork tenderloin, cut into 9 |
| pieces | ||
| MICHIGAN DRIED CHERRY | ||
| 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 | t | Ginger, grated |
| 1 | t | Jalapeno chile, chopped |
| 1/8 | t | Cayenne pepper |
| 1 | pn | Nutmeg |
| Salt, to taste | ||
| 2 | T | Green onions, bias cut |
| 4 | c | Apple cider |
| 1 | oz | Cider vinegar |
| 1 | t | Shallots, chopped |
| 1 | Fresh rosemary sprig, 3 inch | |
| piece | ||
| 2 | c | Beef glaze |
| Bourbon, 2-3 ounces | ||
| Salt and pepper, to taste | ||
| 1 | oz | Butter, unsalted |
| 1 | T | Chili powder, paprika |
| ground cumin each | ||
| 1 | t | Granulated onion, garlic |
| powder salt each |
INSTRUCTIONS
CHUTNEY:
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@swbell.net on Jun 22,
1997
A Message from our Provider:
“Coincidence is when God chooses to remain anonymous.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 661
Calories From Fat: 225
Total Fat: 25g
Cholesterol: 253.8mg
Sodium: 206.9mg
Potassium: 1286.2mg
Carbohydrates: 24.6g
Fiber: <1g
Sugar: 8.6g
Protein: 79.2g