🫙 From the Spice Rack
Chile-Rubbed Pork Tenderloin
7 pounds pork tenderloin -- cut into 9 pieces MICHIGAN DRIED CHERRY CHUTNEY 1 each lemon, juice and zest of 1 each orange, juice and zest of 1/4 cup red onion -- julienned 1/2 ounc...
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Ingredients8 items
Ingredients
- 7poundpork tenderloin -- cut into 9 pieces
- 1each orange, juice and zest of
- 1/4cupred onion -- julienned
- 1/2ouncevegetable oil
- 1/3cupport wine
- 8ouncedried michigan cherries
- 1teaspoonginger, grated
- 1teaspoonjalapeno chile -- chopped
Directions
- 1
7 pounds pork tenderloin -- cut into 9 pieces MICHIGAN DRIED CHERRY CHUTNEY 1 each lemon, juice and zest of 1 each orange, juice and zest of
- 2
Strain, cool and set aside
- 3
Saute red onion in oil over medium heat until tender
- 4
Cook over high heat until onions begin to caramelize
- 5
Add port to deglaze pan
- 6
Reduce heat and add cherries, lemon, and orange juice, ginger, jalapeno, cayenne, and nutmeg
- 7
Cook until mixture is reduced to syrup
- 8
Add salt to taste