Receta Chile Rubbed Pork Tenderloin

• 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