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Full Online Book HomeLearning KitchenOutdoor_cooking - Pork - Pork Tenderloin With Dried Cherry Chutney And Caramelized Onion Sauce
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Outdoor_cooking - Pork -  Pork Tenderloin With Dried Cherry Chutney And Caramelized Onion Sauce Post by :DwayneA Category :Learning Kitchen Author :Unknown Date :March 2012 Read :757

Click below to download : Outdoor_cooking - Pork - Pork Tenderloin With Dried Cherry Chutney And Caramelized Onion Sauce (Format : PDF)

Outdoor_cooking - Pork - Pork Tenderloin With Dried Cherry Chutney And Caramelized Onion Sauce

Marinade:
1 cup thinly sliced onion
1/3 cup water
3 tbsl dry red wine
2 tbsp olive oil
2 garlic cloves, crushed
2 pounds pork tenderloin

Remaining ingredients:
1/4 tsp black pepper
1/8 tsp salt
Dried Cherry Chutney
Caramelized Onion Sauce


To prepare marinade, combine first 5 ingredients in zip lock plastic bag; add pork to bag. Seal and marinate in fridge 8 hours. Remove pork from bag. Discard marinade.

Prepare grill, or preheat oven to 425 F.

Sprinkle pork with pepper and salt. Insert meat thermometer into thickest part of pork. Place pork on grill or broiler pan. Grill or bake at 425 for 20 minutes until meat registers 160F (slightly pink), turning occasionally. Slice into 1/4 inch thick slices. Serve with Dried Cherry Chutney and Caramelized Onion Sauce.


Dried Cherry Chutney:
4 cups dried tart cherries
3 cups sugar
2 cups water
1 1/2 cups red wine vinegar
1 cup diced Vidalia or other sweet onion
1/2 cup raspberry vinegar (or increase red wine vinegar to 2 cups)
2 tbsp minced fresh ginger
1 tbsp minced jalapeno
2 tsp ground coriander
1 tsp ground cardamom
1 tsp ground cumin
1 tsp grated orange rind
3 whole cloves
1 3" stick cinnamon


Combine all ingredients in a large saucepan and bring to a boil. Reduce heat to medium and cook, uncovered, until thick (about 1 hour) stirring occasionally. Discard cloves and cinnamon. Makes 5 cups.


Caramelized Onion Sauce:
1 tbsp butter
3 cups thinly sliced onion
1 cup dry red wine
3 cups fat free sodium reduced chicken broth
1/8 tsp salt
1/8 tsp black pepper


Melt butter in a large skillet over medium high heat. Add onion, cook 5 minutes, stirring frequently. Continue cooking 15 minutes or until deep golden brown, stirring constantly. Add wine, cook 5 minutes or until liquid evaporates. Removed onion from pan and finely chop. Return onion to pan; stir in broth, salt and pepper. Bring to a boil. cook until reduced to 2 cups. Makes 2 cups.

This recipe is from Cooking Light Magazine. To serve, scoop some of the onion sauce onto a plate. Fan pork slices across the top. Garnish with the cherry chutney.

1 serving of 3 oz pork, 1/3 cup chutney and 1/4 cup sauce has 484 calories, 14% from fat; 7.7 g fat.

This makes more Dried Cherry Chutney than you need. The remainder freezes well and is a nice accompaniment to duck and game too.

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