Chai-Brined Pork Tenderloin with Spiced Apple Chutney

Chai-Brined Pork Tenderloin with Spiced Apple Chutney
Photo by Lee Harrelson

Ingredients

  • 1 tablespoon cider vinegar
  • 1/8 teaspoon ground cinnamon
  • ½ teaspoon black peppercorns, crushed
  • ½ teaspoon black peppercorns, crushed
  • 1 teaspoon minced peeled fresh ginger
  • 3 cups cold water
  • ½ cup golden raisins
  • + 24 more ingredients
    • 1/8 teaspoon ground cardamom
    • Chutney:
    • ½ teaspoon white peppercorns, crushed
    • Brine:
    • 1 teaspoon olive oil
    • 2 tablespoons brown sugar
    • Dash of ground cloves
    • Remaining ingredients:
    • 6 whole cloves
    • 1 teaspoon olive oil
    • 3 tablespoons kosher salt
    • Cooking spray
    • 4 cups diced peeled Rome apple (about 3 large)
    • 2 cups unsweetened apple juice
    • 2 (1-pound) pork tenderloins, trimmed
    • 2 teaspoons black tea leaves (such as Darjeeling or Assam)
    • 1 teaspoon butter
    • 1 bay leaf
    • 3 tablespoons brown sugar
    • ½ teaspoon kosher salt
    • 3 cups unsweetened apple juice
    • 2 teaspoons black tea leaves (such as Darjeeling or Assam)
    • 1 ½ cups diced onion
    • ¼ teaspoon coarsely ground black pepper

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 ...

View full recipe at My Recipes

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