Spice Crust Pork Tenderloin

New Day Recipes

ackerman

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Compliments of Executive Chef of The Rusty Nail,  John Olihan

Cranberry Chutney:

  • 1 cup of dried sweetened cranberries
  • 1/4 cup diced red pepper
  • 1/4 cup diced green pepper
  • 1T diced onion
  • 1/2 cup white wine
  • 1/4 cup brown sugar

Place all ingredients in a small sauce pot simmer on medium low heat until cranberries are soft and most of the liquid has been reduced. Should be slightly wet in appearance. Place in a bowl and chill before serving.

Burgundy Reduction:

  • 1 cup of burgundy wine
  • 1T balsamic vinegar
  • 1/2 cup of granulated sugar

Reduce on medium heat stirring frequently. Test on cold spoons regularly. When a syrup like consistency has been reached place contents in a bowl and store at room temperature.

Mashed Sweet Potatoes:
Bake desired amount of sweet potatoes at 350 until tender. Remove skin when cooled.

Place cooked sweet potatoes in a bowl. For each sweet potato you have cooked add:

  • 2T brown sugar
  • 2tsp honey
  • 1/4 cup whipping cream

Use a blender attachment and blend until there are no lumps and potatoes are fairly smooth.
Place in a baking dish and bake at 350 until hot approx 160 degrees.

Spice Crusted Pork Tenderloin:

  • 1/4 cup Chef John’s Rub (call rusty nail for product details)
  • 1# trimmed pork tenderloin.

Coat the outside of the pork tenderloin with Chef John’s Rub. Sear tenderloin in a medium hot skillet with 2T olive oil until lightly brown. Finish in 350 degree oven until desired temperature (medium is recommended). Remove from oven and allow to rest for 3 minutes.

Putting it all together:

Place sweet potatoes in the center of the plate, place a 1oz pool of burgundy reduction around sweet potatoes. Slice pork on a bias in 1/2 inch thick pieces and shingle them against sweet potatoes and over reduction. Top with 2T cranberry and serve.

 

Enjoy!!

Around the Buckeye State

More Ohio News