Your Life A to Z Recipe: Monday, March 9th, 2015 Pork Tenderloin with Sun-Dried Cherry Apple Relish By Chef Chuck Wiley

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Pork Tenderloin with Sun-Dried Cherry Apple Relish

Yield: 4 servings

2 each Pork tenderloin (approx. 9oz. 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)

2 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 on a rack and bake, basting with some of the reserved marinade, until a meat thermometer registers 150 degrees when inserted in the center (medium). This should take approx. 20-30 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 cup Sun-Dried cherries, plumped in a little hot water

1 tsp Ginger, minced

1 tsp Honey

¼ cup Pecans, toasted & roughly chopped

1 tsp Lemon juice

1 tsp Lemon zest

1 Tbsp Mint, thinly sliced

To taste Kosher salt & freshly ground black pepper

1. Combine all ingredients in a mixing bowl and carefully fold together. Taste for sweetness, lemon, salt and pepper.