This turned out really well. Delicious, easy and great for the outdoor grill. When it gets colder, I'll bake the tenderloin instead of grilling. I left out some ingredients and substituted others, but I'll definitely be making this again. I'd like to try it as written.
Good Housekeeping, June 2008
Active Time: 10 Minutes
Total Time: 30 Minutes plus standing
Makes 6 main-dish servings
1 med. orange
1 sm. onion, chopped
1 Granny Smith apple, cored and chopped
1 c. dried cherries
1/3 c. cider vinegar
1/4 c. packed brown sugar
1 tbsp. grated peeled fresh ginger
2 tsp. dried tarragon
salt and pepper
2 pork tenderloins (1 lb. each)
1. Prepare outdoor grill for covered direct grilling on medium.
2. From orange, grate 1 tsp. peel and squeeze 1/3 c. juice. In 2-quart saucepan, combine orange peel and juice, onion, apple, cherries, vinegar, sugar, and ginger. Heat to boiling on high. Reduce heat to medium and cook 8 to 10 mins. or until slightly thickened. Spoon chutney into serving bowl. Makes about 2 1/3 c.
3. Meanwhile, in cup, combine tarragon, 1/4 tsp salt, and 2 tsp. coarsely ground black pepper. Pat pork dry with paper towels and rub with tarragon mixture, pressing to coat.
4. Place pork on hot grill rack; cover grill and cook pork 18 to 20 mins. or until temperature on instant-read thermometer, inserted into thickest part of pork reaches 155 degrees F, turning pork occasionally. Transfer pork to cutting board; let stand 10 mins for easier slicing.
5. Serve sliced pork with chutney.
No comments:
Post a Comment