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Chai-Brined Pork Tenderloin with Spiced Apple Chutney Recipe

Chai-Brined Pork Tenderloin with Spiced Apple Chutney Recipe

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Chai-Brined Pork Tenderloin with Spiced Apple Chutney

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Ingredients

Count

Nutrition

329

Calories

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Ingredients:

Serving

2 tsp black tea leaves (such as darjeeling or assam)
3 cups unsweetened apple juice
3 tbsp kosher salt
3 tbsp brown sugar
1/2 tsp black peppercorns, crushed
6 whole cloves
1 bay leaf
3 cups cold water
2 (1-lb) pork tenderloins, trimmed
2 cups unsweetened apple juice
2 tsp black tea leaves (such as darjeeling or assam)
1 tsp butter
1 tsp olive oil
1 1/2 cups diced onion
4 cups diced peeled rome apple (about 3 large)
1/2 cup golden raisins
2 tbsp brown sugar
1 tbsp cider vinegar
1 tsp minced peeled fresh ginger
1/2 tsp kosher salt
1/4 tsp coarsely ground black pepper
1/8 tsp ground cardamom
1/8 tsp ground cinnamon
dash of ground cloves
remaining ingredients
1 tsp olive oil
1/2 tsp white peppercorns, crushed
1/2 tsp black peppercorns, crushed
cooking spray

Directions:

To prepare brine, place 2 teaspoons tea leaves on a double layer of cheesecloth. Gather edges of the cheesecloth together, and tie securely.
Combine 3 cups apple juice and next 5 ingredients (through bay leaf) in a large saucepan, and bring to a boil. Cook for 1 minute, and remove from heat. Add cheesecloth bag; cover and steep 5 minutes. Discard cheesecloth bag. Add 3 cups water, and cool to room temperature. Pour liquid into a large heavy-duty zip-top plastic bag. Add pork tenderloins to bag; seal and marinate in refrigerator 8 hours or overnight, turning the bag occasionally.
To prepare chutney, bring 2 cups juice to a boil in a large saucepan. Remove from heat. Stir in 2 teaspoons tea leaves, and steep for 2 minutes. Strain juice mixture through a sieve into a bowl; discard solids. Reserve juice mixture.
Heat butter and 1 teaspoon oil in pan over medium-low heat. Add onion; cook for 20 minutes or until golden brown, stirring frequently. Stir in apple; cook 5 minutes. Add reserved juice mixture, raisins, and next 8 ingredients (through ground cloves). Bring mixture to a boil over medium-high heat; reduce heat to medium. Cook 30 minutes or until apple is tender and mixture is thick. Remove from heat.
Preheat oven to 350°.
Remove pork from bag; discard brine. Pat pork dry with paper towels. Brush pork with 1 teaspoon oil; sprinkle on all sides with 1/2 teaspoon white peppercorns and 1/2 teaspoon black peppercorns. Place pork on a broiler pan coated with cooking spray. Bake at 350° for 40 minutes or until a thermometer registers 160° (slightly pink). Place pork on a platter, and let stand for 5 minutes. Cut pork across the grain into thin slices. Serve with chutney.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	329.41 Kcal (1379 kJ)
Calories from fat	39.38 Kcal
		% Daily Value*
Total Fat	4.38g	7%
Cholesterol	75.36mg	25%
Sodium	810.51mg	34%
Potassium	841.22mg	18%
Total Carbs	46.85g	16%
Sugars	38.01g	152%
Dietary Fiber	2.95g	12%
Protein	24.83g	50%
Vitamin C	64.8mg	108%
Iron	1.4mg	8%
Calcium	53.3mg	5%

Amount Per 100 g
Calories	65.45 Kcal (274 kJ)
Calories from fat	7.82 Kcal
		% Daily Value*
Total Fat	0.87g	7%
Cholesterol	14.97mg	25%
Sodium	161.05mg	34%
Potassium	167.15mg	18%
Total Carbs	9.31g	16%
Sugars	7.55g	152%
Dietary Fiber	0.59g	12%
Protein	4.93g	50%
Vitamin C	12.9mg	108%
Iron	0.3mg	8%
Calcium	10.6mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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