Chile-Rubbed Pork Tenderloin
Submitted by ragman26
Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.
YIELD
15 servingsPREP
45 minCOOK
15 minREADY
90 minThis is not a casual Tuesday dinner. This is the dish you pull out when you want to impress.
Pork tenderloin gets coated in a smoky rub of chili powder, cumin, and paprika, then seared over a hot grill until charred on the outside and perfectly pink within.
The dried cherry chutney brings tart Michigan cherries together with port wine, citrus zest, jalapeno, and ginger into a glossy, jewel-toned relish.
And the cider bourbon sauce? Apple cider reduced with rosemary and shallots, finished with beef glaze, bourbon, and a swirl of butter.
Three components, one unforgettable plate.
Chef Tips
- Rest the pork for a full 5 minutes after grilling. Cutting too early lets all those juices run out onto the board instead of staying in the meat.
- Make the chutney and sauce ahead of time. Both hold well in the fridge and reheat easily, leaving you free to focus on the grill.
- The cherry chutney makes about 4 cups, so freeze extras in small batches. It’s incredible alongside roast turkey or grilled chicken too.
Ingredients
Directions
FOR CHUTNEY: Poach lemon and orange zest.
Strain, cool and set aside.
Sauté red onion in oil over medium heat until tender.
Cook over high heat until onions begin to caramelize.
Add port to deglaze pan. Reduce heat and add cherries, lemon, and orange juice, ginger, jalapeno, cayenne, and nutmeg.
Cook until mixture is reduced to syrup.
Add salt to taste. Add reserved lemon and orange zest and let cool.
Stir in green onion.
(Makes 4 cups.)
FOR SAUCE Reduce cider and vinegar with shallots and resemary until thick syrup forms.
Strain and add beef glaze. Heat sauce through and add bourbon.
Season with salt and peper to taste.
Whisk in butter. (Makes 4 cups.)
FOR RUB Combine chili rub ingredients and mix well.
Season pork with chili rub.
Place pork 3 inches from flame on charcoal grill or commercial broiler.
Sear all sides, cooking about 6 to 8 minutes total, until internal temperature reaches 150-155-degrees F.
Remove from heat and let stand 5 minutes before slicing.
Serving suggestions: Plate pork with cider bourbon sauce and dried cherry chutney.
Serve with seasonal vegetables.
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