Chai-brined Pork Tenderloin With Spiced Apple Chutney

Ingredients


Brine:
2  teaspoons& #160; black tea leaves (such as Darjeeling or Assam)
3  cups& #160; unsweetened apple juice
3  tablespoons& #160; kosher salt
3  tablespoons& #160; brown sugar
1/2   teaspoon  black peppercorns, crushed
6   whole cloves
1   bay leaf
3  cups& #160; cold water
2   (1-pound) pork tenderloins, trimmed
Chutney:
2  cups& #160; unsweetened apple juice
2  teaspoons& #160; black tea leaves (such as Darjeeling or Assam)
1  teaspoon& #160; butter
1  teaspoon& #160; olive oil
1 1/2   cups  diced onion
4  cups& #160; diced peeled Rome apple (about 3 large)
1/2   cup  golden raisins
2  tablespoons& #160; brown sugar
1  tablespoon& #160; cider vinegar
1  teaspoon& #160; minced peeled fresh ginger
1/2   teaspoon  kosher salt
1/4   teaspoon  coarsely ground black pepper
1/8   teaspoon  ground cardamom
1/8   teaspoon  ground cinnamon
Dash of ground cloves
Remaining ingredients:
1  teaspoon& #160; olive oil
1/2   teaspoon  white peppercorns, crushed
1/2   teaspoon  black peppercorns, crushed
Cooking spray

Description

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