Chai-Brined Pork Tenderloin with Spiced Apple Chutney

Ingredients

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

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 ...

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