Culinary Instructor Robin Skirboll
The Chef Within, chefwithin.com, Northampton, MA
- 2 pork tenderloins, about 1lb each, trimmed of fat and silver skin
- ¼ cup kosher salt
- ¼ cup sugar
- 1 quart cool water
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon freshly ground black pepper
- 2 tablespoons Extra Virgin Olive Oil
- 1 medium apple, peeled and chopped
- 2 shallots, finely diced
- ½ cup chopped dates
- ¼ cup dried cranberries
- ½ cup cranberry juice
- 2 tablespoons balsamic vinegar
- ¼ teaspoon each ground cumin, ground coriander
- 1-2 sprigs fresh thyme
In a medium bowl, mix the kosher salt, sugar and water until dissolved. Submerge the trimmed tenderloins in the brine solution and let stand for 1 ½ hours. Remove the pork from the brine and pat dry. (If short on time, increase amounts of salt and sugar to ½ cup and soak for 45 minutes, remove rinse thoroughly and pat dry).
Heat oven to 400 degrees.
Mix the cumin, coriander and black pepper in a small bowl. Rub mixture over both tenderloins. Heat oil in a large ovenproof skillet pan over high heat until hot, but not smoking. Sear both tenderloins on all sides, creating a crisp dark crust. Transfer pan to oven and finish cooking the meat for about 10-12 minutes or until an instant read thermometer reads 145 degrees at the thickest point. Remove pork from the grill onto a warm dish, cover loosely with foil and allow to rest for 5 minutes before carving.
Combine the chutney ingredients in a small saucepan and bring to a boil over medium heat. Lower the heat and continue to simmer until the apples soften and the juice evaporates, about 10-15 minutes. If chutney becomes too thick, add more juice as needed. Serve warm with pork.
Recommended wine/beer for Spiced-Rubbed Seared Pork Tenderloin with Apple, Date, and Cranberry Chutney:
Leasingham 2001 Shiraz "Bin 61"