Photo: Lee Harrelson; Styling: Jan Gautro
Yield
8 servings (serving size: 3 ounces pork and about 1/3 cup chutney)

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.

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

Preheat oven to 350°.

Step 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.

Chef's Notes

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.

Ratings & Reviews

Stringbean's Review

Stringbean
October 07, 2013
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!

LouLouBrownie's Review

LouLouBrownie
August 11, 2012
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.

SingingGourmand's Review

ChefSophie
June 03, 2012
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.

ChefSophie's Review

SingingGourmand
November 05, 2010
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.