Serve up bold and zesty flavor with these delicious pork tenderloins. Marinated overnight, then coated with Montreal seasoning before oven roasting. Kick it up a notch by plating it with roasted plum chutney.
.Ingredients:
2 Chairman’s Reserve® Pork tenderloins (1 to 1 ¼ pounds each), trimmed
1 (12-ounce) bottle hard cider, such as Crispin
¼ cup pure Grade A maple syrup
Kosher salt and freshly ground black pepper
1 teaspoon whole fennel seeds
1 teaspoon whole black peppercorns
½ teaspoon whole coriander seeds
½ teaspoon ground cinnamon
1 (1-inch) piece fresh ginger, thinly sliced
1 ½ tablespoons coarsely chopped fresh rosemary leaves
1 tablespoon Montreal seasoning
1 tablespoon red pepper flakes
Olive oil
Roasted Plum Chutney
Directions:
- Combine the cider, maple syrup, and 3 tablespoons of salt in a 4-cup glass measuring cup. Add the fennel, pepper, coriander and cinnamon together to the cider mixture. Stir well. Place the tenderloins in a 1-gallon zip-close bag or large bowl and pour in the marinade. Add the ginger and rosemary, squeeze the air out of the bag, and seal or cover the bowl with clear wrap and refrigerate for 8 hours or overnight.
- Preheat the oven to 450°F.
- Remove the tenderloins from the marinade and dry them well with paper towels. Discard the marinade. Place the tenderloins on a sheet pan and rub them all over with 1 tablespoon of olive oil, then sprinkle with 1 teaspoon salt and ½ teaspoon pepper, Montreal seasoning and red pepper flakes. Roast for 20 to 25 minutes, until a meat thermometer inserted in the center reads 125°F. Remove from the oven and cover the pan tightly with aluminum foil. Allow to rest for 10 minutes. Cut the tenderloins diagonally into ½-inch-thick slices, sprinkle with salt to taste, and serve warm with the roasted plum chutney.
RECIPE NOTES
- The spices may also be put in a small plastic bag and crushed with a meat mallet.
- To test the temperature, insert the thermometer horizontally through the large end of the tenderloin.
- Make ahead: Marinate the pork and prepare the plum chutney. Roast the tenderloin before dinner.
