Fast-Cured Pork Tenderloin

ingredients

• 2-3 pork tenderloin cutlets
• 1 ½ cups brown sugar
• ½ cup sherry vinegar
• ½ cup cooking sherry
• 2 tablespoons honey
• 1 tablespoons minced garlic
• 1 orange
• 1 lime
• 2 teaspoons Stonewall Kitchen’s Apple Cranberry Chutney
• salt, pepper & red pepper flakes to taste

directions

1. In a small sauce pan, simmer all of the ingredients, except pork, until liquid begins to thicken slightly. Be sure to salt generously, since this is a cure.
2. Pour into a shallow container and cool. Add the pork, and marinate in the refrigerator for at least one hour.
3. Remove from marinade, pat dry and sear in a hot sauté pan.
4. Once you’ve browned them evenly on both sides, finish in a 400 degree F oven for 8-10 minutes.

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Quantity

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Apple Cranberry Chutney Item: 130801 $6.50

Serve with the remaining apple cranberry chutney atop the tenderloins.