Beth E. (NJ)
<font color=red>Disney obsessed<br><font color=blu
- Joined
- Sep 27, 1999
- Messages
- 8,219
This was originally posted on the old Recipe/Scrapbooking board by Margie J. It's from the Food and Wine Festival.
Jim - I hope you get this in time for Mother's Day!
Grilled Pork Tenderloin with Pear & Red Grape Chutney
Chef Thad Patron, Yachtsman Steakhouse
2 lb pork tenderloin
2 qt. water
1/2 C. white sugar
1/2 C. Kosher salt
1/4 C. orange zest
2 T. black peppercorns, cracked
Pepper, to taste
Fresh thyme
To a large saucepan add water, sugar, salt, orange zest and peppercorns. Bring mixture to a boil to ensure that the sugar and salt have dissloved. When this has been accomplished, pull the solution off the stove and let cool to room temperature. Once the solution has cooled, place the pork tenderloins into a non-reactive container and pour the brining solution over them. Make sure to use a container that will allow the pork to be completely covered by the solution. Refrigerate. Allow four hours for pork to marinate before grilling.
Heat the grill. Drain pork tenderloins and season with pepper. Grill over medium high heat making sure to constantly turn the tenderloin so as to cook evenly on all sides. Cook to an internal temperature of 155 degrees F, which will leave you a light pink center. When the temperature is reached, place on a plate and let the meat "rest" for 5 minutes before slicing.
When ready to serve, slice the pork on a diagonal and place on your plate, top with the room temperature chutney. Garnish with a few fresh thyme sprigs if you like.
Pear and Red Grape Chutney
2 T. canola oil
1/2 C. red onion, cut into small dice
1 lb pears, cored and cut into small dice
1 T. fresh ginger, minced
1 1/2 T. ground cloves
1/2 C. orange juice
1/3 C. brown sugar
8 oz red seedless grapes, cut in half
1 T. freash thyme, chopped
1 1/2 T. corn starch, dissolved in 3 T. water
salt and pepper, to taste
In a large saucepan, heat up the oil. Saute the onions over medium high heat until they become translucent. Add in the pears, cloves and ginger. Cook the pears over medium heat taking care not to color the pears or onions. While the pears are still crisp, add in the orange juice and brown sugar. Cook until pears soften to fork tender. Add in the red grapes and stir until sugar dissolves. Add in the chopped thyme and corn starch mixture. Bring to a boil and then remove from heat. Place in a shallow dish and cool in the refrigerator. Serve at room temperature.
Jim - I hope you get this in time for Mother's Day!
Grilled Pork Tenderloin with Pear & Red Grape Chutney
Chef Thad Patron, Yachtsman Steakhouse
2 lb pork tenderloin
2 qt. water
1/2 C. white sugar
1/2 C. Kosher salt
1/4 C. orange zest
2 T. black peppercorns, cracked
Pepper, to taste
Fresh thyme
To a large saucepan add water, sugar, salt, orange zest and peppercorns. Bring mixture to a boil to ensure that the sugar and salt have dissloved. When this has been accomplished, pull the solution off the stove and let cool to room temperature. Once the solution has cooled, place the pork tenderloins into a non-reactive container and pour the brining solution over them. Make sure to use a container that will allow the pork to be completely covered by the solution. Refrigerate. Allow four hours for pork to marinate before grilling.
Heat the grill. Drain pork tenderloins and season with pepper. Grill over medium high heat making sure to constantly turn the tenderloin so as to cook evenly on all sides. Cook to an internal temperature of 155 degrees F, which will leave you a light pink center. When the temperature is reached, place on a plate and let the meat "rest" for 5 minutes before slicing.
When ready to serve, slice the pork on a diagonal and place on your plate, top with the room temperature chutney. Garnish with a few fresh thyme sprigs if you like.
Pear and Red Grape Chutney
2 T. canola oil
1/2 C. red onion, cut into small dice
1 lb pears, cored and cut into small dice
1 T. fresh ginger, minced
1 1/2 T. ground cloves
1/2 C. orange juice
1/3 C. brown sugar
8 oz red seedless grapes, cut in half
1 T. freash thyme, chopped
1 1/2 T. corn starch, dissolved in 3 T. water
salt and pepper, to taste
In a large saucepan, heat up the oil. Saute the onions over medium high heat until they become translucent. Add in the pears, cloves and ginger. Cook the pears over medium heat taking care not to color the pears or onions. While the pears are still crisp, add in the orange juice and brown sugar. Cook until pears soften to fork tender. Add in the red grapes and stir until sugar dissolves. Add in the chopped thyme and corn starch mixture. Bring to a boil and then remove from heat. Place in a shallow dish and cool in the refrigerator. Serve at room temperature.
