Grilled Berkshire Pork Tenderloin Cranberry Chutney

Serves 4

Ingredients

Pork

• 2 Each Pork Tenderloins, silver skin removed

Dry Rub Ingredients

• 2 teaspoons Kosher salt
• 1 teaspoons Granulated garlic
• 2 teaspoons Granulated onion
• 2 teaspoons Dry ginger
• 1 teaspoons Ground cinnamon
• 1½ teaspoons Dry mustard
• 1½ teaspoons Light brown sugar
• ¼ teaspoon Ground black pepper
• 2 Tablespoons Olive oil to rub on meat

Dry Rub Method

• Combine all ingredients in a small bowl and mix well. Transfer ½ of the rub to a shallow pan large enough to hold the tenderloins lengthwise.
• Rub tenderloins with the olive oil. Roll one tender in ½ of the dry rub. Coat evenly. Repeat for second tender. This can be done up to 24 hours in advance. Wrap and placed in the refrigerator.
• Allow the tenders to rest for 1 hour at room temp before grilling.

Grilling the pork

• Turn gas grill on high and heat 10 minutes.
• Place pork on the grill, close cover and cook that side for 3 1/2 minutes.
• Turn to second side and cook for 3 1/2 minutes.
• Repeat for the third side.
• Turn to fourth side and cook 1 minute. Check temperature with an instant read thermometer. Cook to 145 degrees.
• Place pork on a cutting board, cover loosely with foil and allow to rest for a minimum of 5 minutes.

Cranberry Chutney

Ingredients

• 1 Each Jalapeno pepper, cut in ½ lengthwise
• 1 Each 3" piece of fresh ginger, sliced into thin medallions
• 10 Each Basil leaves, bruised
• 10 Each Mint leaves bruised
• 1 Each Shallot, sliced thin
• 1 Each Garlic clove, sliced thin
• 2 Tablespoons Pickling spice
• 1½ Cups Sugar
• 1 Cup Orange juice
• 12 oz. Cranberries, fresh or frozen
• Salt to taste
• Honey to taste

Method

• Use cheese cloth to make a sachet for the jalapeno, ginger, herbs, shallot, garlic and pickling spice. Secure well.
• Mix the sugar and orange juice in a 2 quart saucepan over medium heat. Stir to dissolve sugar.
• Bring to a boil, add cranberries and return to a boil. Reduce heat and simmer until the orange juice is reduced and thickened. About 25 minutes or until the liquid coats the back of a spoon.
• Add Salt and honey to taste.
• Cool completely at room temperature. Refrigerate.
• Makes about 2 cups and will last at least a month in the refrigerator.

Plating

• Slice pork on the bias ¼" thick.
• Fan ½ of one pork tender on a plate, 3-5 slices.
• Place a heaping tablespoon of chutney towards the back of the fanned pork.
• Serve with Brussels sprouts braised in cream and wild rice for a great Fall meal.

Enjoy!

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