Praise the Lord, it is finally consistently over 32 degrees in Orono! Because it actually feels like spring now, we've been grilling just about every meal and soaking up as much sun as possible in our last couple weeks at UMaine. I've cooked way more meals that I should have blogged about, but usually we are too excited to eat and I don't get a photo worthy of representing the true deliciousness. I was determined to snap a (sub-par) picture of this pork recipe though because I was using a Stonewall Kitchen product so I knew it was going to be delicious....
I've said in other posts how I am a big fan of chutneys. They have such great flavor and a scoop of it can enhance a dish so much. (Click here for Mango Chutney Chicken Salad recipe). I got this recipe from Stonewall's website, and I altered it slightly just based on what I had on hand. It was so flavorful, with sweetness and spice from the chutney, and smokiness from the chipotle and the grill. Plus the pork was super tender (Yes, I'm drooling). I served it with some honey glazed carrots and it was a perfect, well balanced dish. I promise you can't go wrong!
The recipe called for their Apple Cranberry Chutney, but all I had was Old Farmhouse, and it worked totally fine. I just threw in about a quarter cup of craisins to give it a similar flavor. Either way, it will be delicious over a super tender cut of pork! I also altered the recipe by using adobo sauce from a can of chipotle chilies instead of chipotle seasoning because we didn't have any on hand, and I found it worked great.
This was a delicious meal, worthy of celebrating the final weeks of school! Hopefully I will be able to get decent photos of my upcoming recipes and post a couple more before "College Buds" will not apply to me anymore!
(I might have to think of a new blog theme........)
Grilled Chipotle Pork Tenderloin w/ Apple Chutney Sauce(Recipe altered from Stonewallkitchen.com)
Ingredients:
1 1/2 lb pork tenderloin
1 tbsp olive oil
2 tsp adobo sauce from can of chipotle chilies (Can incorporate some minced chilies too!)
1 tsp garlic powder
1/2 tsp cumin
1/4 tsp salt
4 tbsp butter
1 Golden Delicious apple, peeled, cored and sliced (or more if you are an apple fan!)
1 large onion
1/4 cup craisins (if you aren't using the Apply Cranberry Chutney)
1/2 cup white wine
1 jar Stonewall Kitchen Old Farmhouse or Apply Cranberry Chutney
Directions:
Mix together oil and adobo sauce. Brush pork with mixture. Season with garlic powder, cumin and salt. Grill on medium high for about 25 minutes or until it reaches an internal temp of around 155. Transfer to a plate and let it sit for 5-10 minutes to let the juices set.
While the pork is cooking, melt butter in saucepan over medium heat. Add in apples, onions and craisins (if you're using craisins). Saute about 5 minutes or until they are just tender.
Add in the wine and cook until it's reduced by about half.
Stir in the chutney and leat cook on medium low for about 5 minutes.
(If you want a little extra smokey flavor, you can add some extra adobo sauce to the chutney mixture, but be careful with it so you don't over power it!)
Serve slices of pork with sauce.
