CHEF JEFF — ONE BYTE AT A TIME: Autumn Spice Rubbed PorkToday’s recipe for a spiced-rubbed pork tenderloin is the first of three that make up a delicious fall meal. (Friday, Apple Chutney; Saturday, Walnut Rice).
By: Herald Staff Report,
Today’s recipe for a spiced-rubbed pork tenderloin is the first of three that make up a delicious fall meal. (Friday, Apple Chutney; Saturday, Walnut Rice).
Autumn Spice Rubbed Pork
½ cup golden delicious apple cut into ¼-inch cubes
½ cup chutney
¾ pound pork tenderloin
1 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1 teaspoon salt
Preheat broiler. Line baking tray with foil. Place under broiler. Place apple cubes in a microwave-safe bowl and microwave on high 30 seconds. Remove and add chutney to apple in same bowl. Toss well. Set aside. Remove visible fat from pork. Cut almost in half lengthwise. Open like book. Mix pepper, cinnamon and salt. Rub spice mixture onto pork making sure all sides are covered. Remove tray from broiler. Place pork on tray. Broil about 5 inches from heat for 7 minutes, turn and broil 3 minutes. Slice and serve with apple chutney.
Yield: Serves 2.
Approximate nutritional analysis per serving: 308 calories 4 grams fat, 108 milligrams cholesterol, 36.8 grams protein, 31.9 grams carbohydrates, 3.2 grams fiber, 1,417 milligrams sodium.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.