Pork:
1 (2 lb) package pork tenderloins
2 Tbl whole grain or coarse ground mustard
salt and pepper
1 cup cherry chutney, warmed (recipe follows)
Turn grill burners to high and heat with the lid down for 15 minutes. Pat the pork tenderloins dry with paper towels and sprinkle with salt and pepper. Smear 1 Tbl mustard on each tenderloin, coating well. Scrape down grill grate. Place tenderloins on the grill and rotate 1/4 turn every 3 minutes, 12 minutes total, then reduce the grill heat to low and continue to grill until the internal temperature reads 140F, about 5 minutes longer. Remove the tenderloins to a cutting board and rest 10 minutes. Slice and serve topped with warmed cherry chutney.
Cherry Chutney:
1 bag fresh black cherries
1 cup sugar
1 envelope sure jell pectin
1/4 tsp salt
1/4 tsp cayenne pepper
2 tablespoons whole grain or coarse ground mustard
1 cup chopped pecans
For the chutney: Whisk the sugar, pectin, salt, and cayenne together in a large heavy saucepan. Wash and pit the cherries, add them to the sugar mixture and toss well to coat. Place over medium heat and bring to a boil, mashing the cherries into chunks with a potato masher. Reduce heat to medium low and continue to simmer 10 minutes. Remove from heat and stir in the mustard and pecans. Pour chutney into canning jars or freezer containers and can or freeze.
1 (2 lb) package pork tenderloins
2 Tbl whole grain or coarse ground mustard
salt and pepper
1 cup cherry chutney, warmed (recipe follows)
Turn grill burners to high and heat with the lid down for 15 minutes. Pat the pork tenderloins dry with paper towels and sprinkle with salt and pepper. Smear 1 Tbl mustard on each tenderloin, coating well. Scrape down grill grate. Place tenderloins on the grill and rotate 1/4 turn every 3 minutes, 12 minutes total, then reduce the grill heat to low and continue to grill until the internal temperature reads 140F, about 5 minutes longer. Remove the tenderloins to a cutting board and rest 10 minutes. Slice and serve topped with warmed cherry chutney.
Cherry Chutney:
1 bag fresh black cherries
1 cup sugar
1 envelope sure jell pectin
1/4 tsp salt
1/4 tsp cayenne pepper
2 tablespoons whole grain or coarse ground mustard
1 cup chopped pecans
For the chutney: Whisk the sugar, pectin, salt, and cayenne together in a large heavy saucepan. Wash and pit the cherries, add them to the sugar mixture and toss well to coat. Place over medium heat and bring to a boil, mashing the cherries into chunks with a potato masher. Reduce heat to medium low and continue to simmer 10 minutes. Remove from heat and stir in the mustard and pecans. Pour chutney into canning jars or freezer containers and can or freeze.
Comments