Title: Chile-Rubbed Pork Tenderloin
Categories: Chiles in g, Pork
Yield: 12 Servings

7 lb Pork tenderloin, cut into 9
-pieces
MICHIGAN DRIED CHERRY
-CHUTNEY:
1 Lemon, juice and zest of
1 Orange, juice and zest of
1/4 c Red onion, julienned
1/2 oz Vegetable oil
1/3 c Port wine
8 oz Dried Michigan cherries
1 ts Ginger, grated
1 ts Jalapeno chile, chopped
1/8 ts Cayenne pepper
1 pn Nutmeg
Salt, to taste
2 tb Green onions, bias cut

----------------------------CIDER BOURBON SAUCE----------------------------
4 c Apple cider
1 oz Cider vinegar
1 ts Shallots, chopped
1 Fresh rosemary sprig, 3 inch
-piece
2 c Beef glaze
Bourbon, 2-3 ounces
Salt and pepper, to taste
1 oz Butter, unsalted

-------------------------------CHILI RUB [SIC-------------------------------
1 tb Chili powder, paprika,
-ground cumin, each
1 ts Granulated onion, garlic
-powder, salt, each

FOR CHUTNEY: Poach lemon and orange zest. Strain, cool and set aside. Saute
red onion in oil over medium heat until tender. Cook over high heat until
onions begin to caramelize. Add port to deglaze pan. Reduce heat and add
cherries, lemon, and orange juice, ginger, jalapeno, cayenne, and nutmeg.
Cook until mixture is reduced to syrup. Add salt to taste. Add reserved
lemon and orange zest and let cool. Stir in green onion. (Makes 4 cups.)

FOR SAUCE: Reduce cider and vinegar with shallots and resemary until thick
syrup forms. Strain and add beef glaze. Heat sauce through and add bourbon.
Season with salt and peper to taste. Whisk in butter. (Makes 4 cups.)

FOR RUB: Combine chili rub ingredients and mix well.

Season pork with chili rub. Place pork 3 inches from flame on charcoal
grill or commercial broiler. Sear all sides, cooking about 6-8 minutes
total, until internal temperature reaches 150-155-degrees F. Remove from
heat and let stand 5 minutes before slicing.

Serving suggestions: Plate pork with cider bourbon sauce and dried cherry
chutney. Serve with seasonal vegetables.

NOTES : frm. Nat'l. Pork Producers Council in cooperation w/the Nat'l. Pork
Board
Recipe by: Chef Richard Bishop/Des Moines Club/Des Moines, IA Posted to
CHILE-HEADS DIGEST V3 #363 by rael64@swbell.net on Jun 22, 1997