Grilled Pork Tenderloin with Cranberry Chutney

I’ll just go ahead and say it: “I love pork!” I love every cut. I could live on bacon, along with every other choice of pork. Whatever the recipe, pork is awesome.

With 50 % more marbling than commodity pork, Special Reserve from Sterling Silver® is sure to please even the most discerning pork lover.

Brining is not necessary with such highly marbled pork. I will use a dry rub to season the outside of the tenderloins and pull the flavors of the chutney and pork together. And, for the first time anywhere, I’m sharing my world-famous cranberry chutney recipe. (Okay. It’s not world-famous yet. But word is traveling fast!)

This low fat recipe would be a great addition to any holiday menu. The chutney is fabulous with poultry as well. Here goes:

Ingredients

• 2ea. Sterling Silver® Special Reserve Pork Tenderloins, silver skin removed
  
  

Dry Rub:

• 2tsp. Kosher salt
• 1tsp. Granulated garlic
• 2tsp. Granulated onion
• 2tsp. Dry ginger
• 1tsp. Ground cinnamon
• 1½tsp. Dry mustard
• 1½tsp. Light brown sugar
• ¼ tsp. Ground black pepper
• 2Tbl. Olive oil to rub on meat

Cranberry Chutney:

• 1each Jalapeno pepper, cut in ½ lengthwise
• 1each 3” piece of fresh ginger, sliced into thin medallions
• 10each Basil leaves, bruised
• 10each Mint leaves bruised
• 1each Shallot, sliced thin
• 1each Garlic clove, sliced thin
• 2Tbs. Pickling spice
• 11/2Cups Sugar
• 1Cup Orange juice
• 12oz. Cranberries, fresh or frozen
• Salt to taste
• Honey to taste

Method

Dry Rub

• Combine all ingredients in a small bowl and mix well. Transfer ½ of the rub to a shallow pan large enough to hold the tenderloins lengthwise.
• Rub tenderloins with the olive oil. Roll one tender in ½ of the dry rub. Coat evenly. Repeat for second tender. This can be done up to 24 hours in advance. Wrap and placed in the refrigerator.
• Allow the tenders to rest for 1 hour at room temp before grilling.

Cranberry Chutney

• Use cheese cloth to make a sachet for the jalapeno, ginger, herbs, shallot, garlic and pickling spice. Secure well.
• Mix the sugar and orange juice in a 2 quart saucepan over medium heat. Stir to dissolve sugar.
• Bring to a boil, add cranberries and return to a boil. Reduce heat and simmer until the orange juice is reduced and thickened. About 25 minutes or until the liquid coats the back of a spoon.
• Add Salt and honey to taste.
• Cool completely at room temperature. Refrigerate.
• Makes about 2 cups and will last at least a month in the refrigerator.

Grilling the pork

• Turn grill on high and heat 10 minutes.
• Place pork on the grill, close cover and cook that side for 31/2 minutes.
• Turn to second side and cook for 31/2 minutes.
• Repeat for the third side.
• Turn to fourth side and cook 1 minute. Check temperature with an instant read thermometer. Cook too 145 degrees.
• Place pork on a cutting board, cover loosely with foil and allow to rest for a minimum of 5 minutes.

Plating

• Slice pork on the bias ¼” thick.
• Fan ½ of one pork tender on a plate, 3-5 slices.
• Place a heaping tablespoon of chutney towards the back of the fanned pork.
• Serve with Brussels sprouts braised in cream and wild rice for a great Fall meal.
• ENJOY! Serves 4

From the kitchen of Jamie Samford
Corporate Chef of Winn Meat Company