Chai-Brined Pork Tenderloin with Spiced Apple Chutney

  • ChefSophie Posted: 11/05/10
    Worthy of a Special Occasion

    This was wonderful. I made the brine and chutney in advance so it was easy for a weeknight meal. I served with polenta and peas with chive butter. It was fabulous and will make it again. I also used tea bags not tea. I could not find the loose leaves for a black tea.

  • SingingGourmand Posted: 06/03/12
    Worthy of a Special Occasion

    This is my go-to dish for company. You don't need to mess with the cheesecloth and loose tea. Just use two tea bags each for the brine and for the chutney. I fed this to fussy pre-teens and they were enthralled. I serve it with jasmine rice and some garlic naan.

  • LouLouBrownie Posted: 08/11/12
    Worthy of a Special Occasion

    Loved this! Would have been better if the others in my family were on time to eat it warm, but it was still good at medium and we all enjoyed it. Great flavors and the chutney is so amazing, I wish I made more. Served with Spiced Potatoes and Green Beans.

  • Stringbean Posted: 10/07/13
    Worthy of a Special Occasion

    This is my go-to recipe for company. It's delicious, relatively easy and you can make the chutney a day or two ahead, making day-of entertaining a breeze. I highly recommend it!


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