Thursday, July 29, 2010

wednesday - grilled pork tenderloin with cherry chutney and arugula salad

Cherry chutney is one of the many things I made after we came home from Hood River with 15 pounds of cherries a few weeks ago. I used this recipe with a few small tweaks-- Courtney doesn't like raisins, so I subbed dried apricots, and I didn't have cardamom pods or whole cloves so I used ground spices instead. I tripled the recipe and canned it, but it could be made in a single batch and eaten right away. The chutney is sweet, spicy, and delicious, and would also be great on grilled chicken or served with cheese and crusty bread. You could skip it and enjoy the pork solo, but it's a beautiful addition to the plate:

I served a simple salad of arugula and goat cheese, dressed with lemon juice, olive oil, garlic, salt, and pepper. We also had leftover wheat berries and chilled squash soup from the previous night.

Grilled Pork Tenderloin with Cherry Chutney

1 cup pitted cherries
1/2 cup cider vinegar
1/2 cup chopped red onion
3 tablespoons brown sugar, lightly packed
1/4 cup chopped dried apricots
2 tablespoons minced candied ginger
1 teaspoon yellow mustard seeds
1-inch piece cinnamon stick
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1 pound pork tenderloin, trimmed
1/2 tablespoon canola oil
Salt and pepper

Combine cherries, vinegar, onion, brown sugar, apricots, ginger, mustard seeds, cinnamon stick, cardamom, cloves, nutmeg, and a pinch of salt in sauce pan, and bring to a low boil over medium heat. Reduce heat, cover, and simmer gently for about 30 minutes. Remove lid and continue to simmer until mixture has thickened, about 5 minutes. Remove from heat; remove cinnamon stick before serving.

Rub the pork with oil, and sprinkle with salt and pepper. Place on grill over direct heat until seared, about 3 to 4 minutes per side. Transfer pork to indirect heat and cook until meat thermometer inserted into thickest part reads 145 to 150° F, about 15 minutes total. Remove from heat. Let rest at least 5 minutes before slicing. Top sliced pork with chutney.

Any leftover chutney will keep, tightly covered, in the refrigerator for up to 2 weeks.

Makes 4 servings.

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