Rosemary encrusted Pork Tenderloin w/ Onion cranberry jam/ Apple Cranberry chutney

To generously serve 4-6 About 2 pounds of Pork tenderloins Marinade: ¼ cup of OO 2-3 sprigs of fresh Rosemary chopped Generous amount of salt and pepper Wash and pat dry the meat and drop in a ziplock bag. Whisk the marinade in a bowl and drop it in the ziplock bag. Close the bag and massage the meat till all the marinade coats the meat. Let sit in the fridge for atleast a couple of hours. Sear the meat in a pan on high heat for about 3-4 minutes on all sides to get a good color.

Roast the meat in a roasting pan at 350 degrees for about 34-35 minutes till the internal temperature of the meat is about 145-150 degrees. Remove from the oven, and cover with foil and let rest for about 10 minutes till the internal temperature rises to 160 degrees. (Letting the meat rest preserves all the juices inside the meat and also rises the temperature to a desirable level). Serve with the onion cranberry jam or the apple cranberry chutney.

Onion Cranberry Jam
To generously serve 4-5

2 Medium – large red onions sliced thin
1 cup of fresh cranberries
1 cup of dry cranberries
¼ cup of sugar
3 cups of medium to full bodied red wine (I used Malbec for its sweet/jammy consistency)
1 Tbsp OO
1 Tbsp butter
Salt and pepper

Sauté onions on medium heat in a tbsp of oil for about 8-9 minutes till they start getting real limp. Add the cranberries and the sugar and continue to sauté till onions lose the raw smell and begin to caramelize. Add a cup of wine and reduce the heat to a low-medium. Let the wine reduce till the mixture gets to a semi-solid state. Add another cup of wine and reduce in a similar fashion. Finish the process with the last cup of wine. In the end, the jam should be a semi-solid, dark purple color. Add the butter and season with a hint of salt and pepper. The jam should be sweet with a hint of salt and oniony

Apple Cranberry Chutney

To generously serve 4-5

1 Medium red onions chopped
1 cup of fresh cranberries
1 cup of dry cranberries
2 medium granny smith apples peeled, cored and chopped into cubes
¼ cup of sugar
3 cups of medium to full bodied red wine (I used Malbec for its sweet/jammy consistency)
1 Tbsp OO
1 Tbsp butter Salt and pepper

Sauté onions on medium heat in a tbsp of oil for about 4-5 minutes till they start getting real limp. Add the apples, cranberries and the sugar and continue to sauté till onions lose the raw smell and begin to caramelize. Add a cup of wine and reduce the heat to a low-medium. Let the wine reduce till the mixture gets to a semi-solid state. Add another cup of wine and reduce in a similar fashion. Finish the process with the last cup of wine. In the end, the chutney should be a semi-solid, dark purple color. Add the butter and season with a hint of salt and pepper. The chutney should be sweet and tart with a hint of salt 

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