12/29/2020
Here is a special recipe for your New Year's Eve dinner! Yum!
Ingredients:
Plum Chutney
1 large shallot, strung, use Cone #2
1⁄2 cup brown sugar, packed
1⁄4 cup sherry vinegar or apple cider vinegar
1 tbsp. garlic, shredded, use Cone #1
1 tbsp. mustard seeds or 2 teaspoons mustard powder (11g/5g)
2 tsp. fresh ginger, peeled and shredded, use Cone #1
1⁄2 tsp. black pepper
1 bay leaf
1⁄4 cup water
kosher salt to taste
1 cup dried pitted plums, chopped
Pork
2 tbsp. minced fresh rosemary
4 tsp. Herbes de Provence
1 pinch each Kosher salt and black pepper
4 tsp. olive oil
2 pork tenderloins, about 2 pounds
Directions:
Plum Chutney
1. Preheat sauce pan over medium heat. When several drops of water sprinkled on the pan skitter and dissipate, add shallots. Lower heat to medium-low and cook, stirring occasionally, until shallots begins to soften, about 2 minutes.
2. Add brown sugar and next 8 ingredients through salt. Continue to cook until mixture is fragrant, about 2 minutes.
3. Stir in plums. Cover and simmer over medium-low heat for 8 minutes. Uncover and continue cooking, stirring occasionally, until fruit is soft and juices have thickened, 20 – 25 minutes. Let cool slightly.
Pork
1. Stir rosemary, Herbes de Provence, salt, pepper and oil in a small bowl and blend well. Rub all over pork.
2. Preheat skillet over medium heat. When several drops of water sprinkled on the pan skitter and dissipate, reduce heat to medium-low and place pork into pan.
3. Cook uncovered until meat releases from pan, approximately 5 minutes, and turn meat one-quarter turn. Brown all four sides, approximately 5 minutes per side. If internal temperature is 145°F/65°C, remove from pan, transfer to cutting board and allow to rest 10 minutes. If temperature is not at least 145°F/65°C, cover with lid ajar and cook an additional 5 minutes.
4. Slice and serve with plum chutney alongside.
