Wednesday, June 2, 2010

Grilled Pork Tenderloin with Fresh Cherry Chutney

Hooray, it's cherries season!
   We brought cherries home after a recent supermarket session, and so on Tues., June 1, I decided to try Grilled Pork Tenderloin with Fresh Cherry Chutney (click here for the recipe at the Bon Appetit website) from the June 2005 issue of Bon Appetit.
   Wow! This recipe came together quickly, yet had an elegance about it that would make it nice for a small dinner party.
   The only potential problem I can see with this dish is finding cherry preserves -- it's not often seen on supermarket shelves. Looking in a well-stocked speciality or gourmet foods store is the likely solution.
   For me, a Saskatchewan company and a local store came to the rescue.
   I found Prairie Cherry Spread, produced by Over the Hill Orchards of Lumsden, Sask., at Alternate Root Organics (they also have a Facebook page) in Moose Jaw, Sask.
   The cherry preserves are mixed with balsamic vinegar and allspice, and part of this is set aside for a glaze.
   The rest of the cherry preserves, along with pitted cherries and cayenne pepper, is added to sauted onion and the mixture boiled down until it is thick. This is the chutney of the recipe's title.
   The pork tenderloin, meanwhile, is grilled on the barbecue.
   Although the recipe doesn't specify this, my husband cut the tenderloin into slices. Then we served the chutney overtop.

A side note - This is my tried-and-true method for pitting cherries: Use an icing tip on the tip of your index finger, and push the cherry pits out.

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