Chai-Brined Pork Tenderloin with Spiced Apple Chutney

Photo: Lee Harrelson; Styling: Jan Gautro
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.

Yield:

8 servings (serving size: 3 ounces pork and about 1/3 cup chutney)

Recipe from

Nutritional Information

Calories 242
Caloriesfromfat 20 %
Fat 5.5 g
Satfat 1.8 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 17.9 g
Carbohydrate 31.2 g
Fiber 1.7 g
Cholesterol 50 mg
Iron 1.6 mg
Sodium 412 mg
Calcium 29 mg

Ingredients

Brine:
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
Chutney:
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

Preparation

To prepare brine, place 2 teaspoons tea leaves on a double layer of cheesecloth. Gather edges of the cheesecloth together, and tie securely.

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.

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.

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.

Preheat oven to 350°.

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Jennifer Martinkus,

March 2007