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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 242
  • Calories from fat: 20%
  • Fat: 5.5g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 17.9g
  • Carbohydrate: 31.2g
  • Fiber: 1.7g
  • Cholesterol: 50mg
  • Iron: 1.6mg
  • Sodium: 412mg
  • Calcium: 29mg

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

  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.
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.

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