Thursday, August 2, 2012

Pork Tenderloin with Plum Chutney

I know it's been a while since my last post, not because of lack of abundance at the markets that is for sure.  I assure all of you I've been cooking a ton, it's just been very simple food as Summer demands.  As plums and berries are in full force right now, I thought it would be a perfect time to try to make a chutney with no sugar.  The pork tenderloins were the perfect foil to this endeavor and Prather happened to have two 1 pound tenderloins so I was in business. 

Pork Tenderloin
original recipe here
1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons--I only had limes so used those instead)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
2 pork tenderloins (about 1 pound each)
Freshly ground black pepper

Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.   Serve with Plum Chutney.

Plum Chutney
original recipe here 

1 whole star anise
1 whole clove
1 2-inch piece cinnamon stick
1/4 cup port wine vinegar
1/4 cup pomegranate vinegar  (I was a little short on this so put in some sherry wine vinegar to top it off)
1/2 cup in season blueberries, blackberries, raspberries, ollalieberries, etc. (I used blueberries from Hidden Star Orchards in this recipe)
1 2-inch piece peeled fresh ginger, cut into 1/2-inch-thick rounds
1 tablespoon whole mustard seeds
1 teaspoon ground black pepper
2 pounds red, black, green, or blue plums, or pluots--I combined pluots from Hamlow Ranches and red plums from Twin Girls (tart or sweet; about 5 large),quartered, pitted

Finely grind star anise, clove, and cinnamon stick in spice mill or coffee grinder.
Combine spice mixture, vinegars, berries, ginger, mustard seeds, and pepper in heavy large saucepan. Stir over medium-high heat and bring to boil. Add plums; reduce heat to low, cover, and simmer until chutney thickens and chunky sauce forms, stirring occasionally, about 30 minutes. Cool. Season to taste with salt.


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