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 cup Red onion, julienned
1/2 oz Vegetable oil
1/3 cup Port wine
8 oz Dried Michigan cherries
1 tsp Ginger, grated
1 tsp Jalapeno chile, chopped
1/8 tsp Cayenne pepper
1 pinch Nutmeg
Salt, to taste
2 tbsp Green onions, bias cut
CIDER BOURBON SAUCE
4 cup Apple cider
1 oz Cider vinegar
1 tsp Shallots, chopped
1 Fresh rosemary sprig, 3 inch piece
2 cup Beef glaze
Bourbon, 2-3 ounces
Salt and pepper, to taste
1 oz Butter, unsalted
CHILI RUB [SIC
1 tbsp Chili powder, paprika, ground cumin, each
1 tsp Granulated onion, garlic powder, salt, each
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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. |
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