Chile-Rubbed Pork Tenderloin

Yield: 12 Servings
Categories: Pork
7lbPork tenderloin, cut into 9 pieces
MICHIGAN DRIED CHERRY CHUTNEY:
1Lemon, juice and zest of
1Orange, juice and zest of
1/4cRed onion, julienned
1/2ozVegetable oil
1/3cPort wine
8ozDried Michigan cherries
1tsGinger, grated
1tsJalapeno chile, chopped
1/8tsCayenne pepper
1pnNutmeg
Salt, to taste
2tbGreen onions, bias cut
CIDER BOURBON SAUCE
4cApple cider
1ozCider vinegar
1tsShallots, chopped
1Fresh rosemary sprig, 3 inch piece
2cBeef glaze
Bourbon, 2-3 ounces
Salt and pepper, to taste
1ozButter, unsalted
CHILI RUB [SIC
1tbChili powder, paprika, ground cumin, each
1tsGranulated onion, garlic powder, salt, each
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