Pork Tenderloin with Cherry Apple Relish

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by Chef Chuck Wiley, Café ZuZu at the Hotel Valley Ho

azfamily.com

Posted on July 22, 2013 at 6:00 AM

Updated Monday, Jul 22 at 1:33 PM

Yield:    4 servings                            


2 each            Pork tenderloin (approx. 9-10oz. each)
¼ cup            Dijon mustard
2 Tbsp.         Molasses
2 cloves        Garlic, chopped
3 Tbsp            Mild chile powder
¼ tsp.            Kosher salt
1/8 tsp.         Freshly ground black pepper
2 Tbsp.        Parsley, chopped
2 Tbsp.         Cilantro, chopped
1 recipe        Sun-dried cherry apple relish (recipe follows)
3 oz            Tender greens (arugula, mizuna, watercress etc.)

1.    Trim the tenderloin of any silver skin and place in a glass or stainless steel baking dish. Whisk together the mustard, molasses, garlic and chile powder in a small bowl. Pour half the marinade over the pork and rub into the meat. Cover and marinate for at least 4 hours or overnight.  

2.    Pre-heat an oven to 375 degrees. Place pork in a roasting pan and bake, basting with some of the reserved marinade, until a meat thermometer registers 150 degrees when inserted in the center (medium-well). This should take approx. 20 minutes.

3.    Transfer to a platter and brush with some of the remaining reserved marinade. Cover the pork with foil and allow to stand 10 minutes. Roll the pork in the cilantro and parsley mixture and slice against the grain. Serve with the relish and tender greens.


Cherry Apple Relish

Yield: Approx 2 cups

1 ea        Green Apple, peeled & cut into small dice
½ lb        Cherries
1 tsp        Ginger, minced
1 Tbsp        Sweet soy
¼ cup        Pecans, toasted & roughly chopped
1 tsp        Lemon juice
1 pinch    Lemon zest
1 T        Mint, thinly sliced
As needed    Freshly ground black pepper

1.    Combine all ingredients in a mixing bowl and carefully fold together. Taste for lemon and pepper; add more if needed. It shouldn’t need salt due to the soy.

 

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