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Receta Chile Rubbed Pork Tenderloin
by Global Cookbook

Chile Rubbed Pork Tenderloin
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Ingredientes

  • 7 lb Pork tenderloin, cut into 9 pcs MICHIGAN Dry CHERRY CHUTNEY:
  • 1 x Lemon, juice and zest of
  • 1 x Orange, juice and zest of
  • 1/4 c. Red onion, julienned
  • 1/2 ounce Vegetable oil
  • 1/3 c. Port wine
  • 8 ounce Dry Michigan cherries
  • 1 tsp Ginger, grated
  • 1 tsp Jalapeno chile, minced
  • 1/8 tsp Cayenne pepper
  • 1 pch Nutmeg Salt, to taste
  • 2 Tbsp. Green onions, bias cut
  • 4 c. Apple cider
  • 1 ounce Cider vinegar
  • 1 tsp Shallots, minced
  • 1 x Fresh rosemary sprig, 3 inch piece
  • 2 c. Beef glaze Bourbon, 2-3 ounces Salt and pepper, to taste
  • 1 ounce Butter, unsalted
  • 1 Tbsp. Chili pwdr, paprika, grnd cumin, each
  • 1 tsp Granulated onion, garlic pwdr, salt, each

Direcciones

  1. FOR CHUTNEY: Poach lemon and orange zest. Strain, cold and set aside. Saute/fry red onion in oil over medium heat till tender. Cook over high heat till onions begin to caramelize. Add in port to deglaze pan. Reduce heat and add in cherries, lemon, and orange juice, ginger, jalapeno, cayenne, and nutmeg.
  2. Cook till mix is reduced to syrup. Add in salt to taste. Add in reserved lemon and orange zest and let cold. Stir in green onion. (Makes 4 c..)
  3. FOR SAUCE: Reduce cider and vinegar with shallots and resemary till thick syrup forms. Strain and add in beef glaze. Heat sauce through and add in bourbon.
  4. Season with salt and peper to taste. Whisk in butter. (Makes 4 c..)
  5. FOR RUB: Combine chili rub ingredients and mix well.
  6. Season pork with chili rub. Place pork 3 inches from flame on charcoal grill or possibly commercial broiler. Sear all sides, cooking about 6-8 min total, till internal temperature reaches 150-155-degrees F. Remove from heat and let stand 5 min before slicing.
  7. Serving suggestions: Plate pork with cider bourbon sauce and dry cherry chutney. Serve with seasonal vegetables.
  8. NOTES : frm. Nat'l. Pork Producers Council in cooperation w/the Nat'l. Pork Board