*  Exported from  MasterCook II  *

                       Chile-Rubbed Pork Tenderloin

Recipe By     : Chef Richard Bishop/Des Moines Club/Des Moines, IA
Serving Size  : 12   Preparation Time :0:00
Categories    : Chiles In General                Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   7      pounds        pork tenderloin -- cut into 9 pieces
					
                        MICHIGAN DRIED CHERRY CHUTNEY
   1      each          lemon, juice and zest of
   1      each          orange, juice and zest of
     1/4  cup           red onion -- julienned
     1/2  ounce         vegetable oil
     1/3  cup           port wine
   8      ounces        dried Michigan cherries
   1      teaspoon      ginger, grated
   1      teaspoon      jalapeno chile -- chopped
     1/8  teaspoon      cayenne pepper
          pinch         nutmeg
                        salt -- to taste
   2      tablespoons   green onions -- bias cut
					
                        CIDER BOURBON SAUCE
   4      cups          apple cider
   1      ounce         cider vinegar
   1      teaspoon      shallots -- chopped
   1      each          fresh rosemary sprig, 3 inch piece
   2      cups          beef glaze
                        bourbon, 2-3 ounces
                        salt and pepper -- to taste
   1      ounce         butter, unsalted
					
                        CHILI RUB [sic]
   1      tablespoon    chili powder, paprika, ground cumin -- each
   1      teaspoon      granulated onion, garlic powder, salt -- each

FOR CHUTNEY

Poach lemon and orange zest.  Strain, cool and set aside.  Saute red onion
in oil over medium heat until tender.  Cook over high heat until onions
begin to caramelize.  Add port to deglaze pan.  Reduce heat and add
cherries, lemon, and orange juice, ginger, jalapeno, cayenne, and nutmeg.
Cook until mixture is reduced to syrup.  Add salt to taste.  Add reserved
lemon and orange zest and let cool.  Stir in green onion. (Makes 4 cups.)

FOR SAUCE

Reduce cider and vinegar with shallots and resemary until thick syrup
forms.  Strain and add beef glaze.  Heat sauce through and add bourbon.
Season with salt and peper to taste.  Whisk in butter.  (Makes 4 cups.)

FOR RUB

Combine chili rub ingredients and mix well.

Season pork with chili rub.  Place pork 3 inches from flame on charcoal
grill or commercial broiler.  Sear all sides, cooking about 6-8 minutes
total, until internal temperature reaches 150-155-degrees F.  Remove from
heat and let stand 5 minutes before slicing.

Serving suggestions: Plate pork with cider bourbon sauce and dried cherry
chutney.  Serve with seasonal vegetables.

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NOTES : frm. Nat'l. Pork Producers Council in cooperation w/the Nat'l. Pork
Board