Pork Tenderloin with Apple-Walnut Chutney
First, trim the tenderloin to remove any excess fat.
Next, prepare a simple brine.
Combine 3/4 cup kosher salt, 3/4 cup sugar, and 1/8 tsp freshly ground pepper. Dissolve in 1 cup boiling water. Pour mixture into 1 gallon cold water. Submerge tenderloin(s). Brine in refrigerator for 6-12 hours. This amount of brine will accommodate one to four 2-lb. tenderloins.Prepare a dry rub.
Combine 1 Tbsp mustard seed, 1 Tbsp cracked coriander seed, 1/2 Tbsp cumin seed, and 1 Tbsp cracked juniper berries in dry skillet. Toast lightly. Combine toasted spices with 1 Tbsp ground coriander, 1 Tbsp garlic powder, 1 Tbsp ground mustard, and 1 Tbsp cornstarch. Whisk together in bowl. If you have more than one tenderloin, increase spices proportionally.Cook tenderloin(s).
Rinse brined tenderloins to remove excess salt. Pat dry with paper towel. Coat with dry rub. Heat 1-2 Tbsp olive oil in skillet. Brown tenderloin on all sides, about 3 min. per side. Place skillet in 450 degree oven (or transfer meat to oven-going vessel) . Roast 20 minutes.Remove tenderloin(s). Let stand at least 15 minutes before carving. Cut on the bias into medallions.
3 medium or 2 large tart cooking apples, peeled, cored, diced;
1 medium onion, diced;
1/4 cup red wine vinegar;
1/4 cup brown sugar;
1 Tbsp grated orange peel;
1 Tbsp grated fresh ginger;
1/2 tsp allspice;
1/2 cup chopped walnuts.
Combine ingredients in saucepan. Bring contents to a boil. Reduce heat to low and simmer 40 minutes. Cook a little longer, uncovered, to reduce liquid a bit. Chill. Makes 5-6 servings.