Chai-Brined Pork Tenderloin with Spiced Apple Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Chai spices bring a new twist to this classic combination of apples, onions, and pork. Make the chutney a day or two ahead; store covered in the refrigerator. Serve with roasted sweet potatoes and onions. Garnish with parsley, if desired. Ingredients:
2 teaspoons black tea leaves (such as darjeeling or assam) |
3 cups unsweetened apple juice |
3 tablespoons kosher salt |
3 tablespoons brown sugar |
1/2 teaspoon black peppercorns, crushed |
6 whole cloves |
1 bay leaf |
3 cups cold water |
2 (1-pound) pork tenderloins, trimmed |
2 cups unsweetened apple juice |
2 teaspoons black tea leaves (such as darjeeling or assam) |
1 teaspoon butter |
1 teaspoon olive oil |
1 1/2 cups diced onion |
4 cups diced peeled rome apple (about 3 large) |
1/2 cup golden raisins |
2 tablespoons brown sugar |
1 tablespoon cider vinegar |
1 teaspoon minced peeled fresh ginger |
1/2 teaspoon kosher salt |
1/4 teaspoon coarsely ground black pepper |
1/8 teaspoon ground cardamom |
1/8 teaspoon ground cinnamon |
dash of ground cloves |
remaining ingredients |
1 teaspoon olive oil |
1/2 teaspoon white peppercorns, crushed |
1/2 teaspoon black peppercorns, crushed |
cooking spray |
Directions:
1. To prepare brine, place 2 teaspoons tea leaves on a double layer of cheesecloth. Gather edges of the cheesecloth together, and tie securely.
2. Combine 3 cups apple juice and next 5 ingredients (through bay leaf) in a large saucepan, and bring to a boil. Cook for 1 minute, and remove from heat. Add cheesecloth bag; cover and steep 5 minutes. Discard cheesecloth bag. Add 3 cups water, and cool to room temperature. Pour liquid into a large heavy-duty zip-top plastic bag. Add pork tenderloins to bag; seal and marinate in refrigerator 8 hours or overnight, turning the bag occasionally.
3. To prepare chutney, bring 2 cups juice to a boil in a large saucepan. Remove from heat. Stir in 2 teaspoons tea leaves, and steep for 2 minutes. Strain juice mixture through a sieve into a bowl; discard solids. Reserve juice mixture.
4. Heat butter and 1 teaspoon oil in pan over medium-low heat. Add onion; cook for 20 minutes or until golden brown, stirring frequently. Stir in apple; cook 5 minutes. Add reserved juice mixture, raisins, and next 8 ingredients (through ground cloves). Bring mixture to a boil over medium-high heat; reduce heat to medium. Cook 30 minutes or until apple is tender and mixture is thick. Remove from heat.
5. Preheat oven to 350°.
6. Remove pork from bag; discard brine. Pat pork dry with paper towels. Brush pork with 1 teaspoon oil; sprinkle on all sides with 1/2 teaspoon white peppercorns and 1/2 teaspoon black peppercorns. Place pork on a broiler pan coated with cooking spray. Bake at 350° for 40 minutes or until a thermometer registers 160° (slightly pink). Place pork on a platter, and let stand for 5 minutes. Cut pork across the grain into thin slices. Serve with chutney.
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