' Willamette Valley Vineyards - Holiday Spiced Pork Tenderloin with Dried Fruit Chutney

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Holiday Spiced Pork Tenderloin with Dried Fruit Chutney

Holiday Spiced Pork Tenderloin with Dried Fruit Chutney
Recipe by Chef Eric Nelson
Ingredients

1 each pork tenderloin

1 cup dried fruit mix

1 cup Grenache

1 tbsp honey

1 tbsp holiday spice rub

Salt & pepper as needed

Holiday Spice Rub:

1/4 oz all spice

1/4 oz clove

1/4 oz nutmeg

1 oz cinnamon

1/4 oz ginger

1/4 tsp salt

Description

This flavorful meat dish incoorporates a unique spiced rub recipe that is complimented by a sweet mix of dried fruit. Winery Chef, Eric Nelson, likes to kick up the flavor during the holidays with his famous Holiday Spice Rub. He recommends applying this rub to roasted pork, duck breast, and wild game meats. If you are looking for something on the sweeter side he suggests adding a little to your favorite dessert, such as poached pears, cheesecake or applie pie. Please enjoy the enclosed wine with your favorite dish!

Directions

Pre-heat oven to 300°. Season tenderloin with salt and pepper, then, evenly dust with the spice mix. Allow the meat to marinade for 2 hours. Place dried fruit into a small pot and add Grenache and honey. Simmer over medium heat until all liquid is evaporated and the fruit mixture resembles a thick jam. Sear pork loin over high heat until browned on all sides. Place in oven and cook until a meat thermometer reads 150°, then remove and let rest on a rack so that juices can settle within. When ready to serve, slice tenderloin against the grain and top with chutney.

Holiday Spice Rub:

Combine all ingredients and use on your favorite dishes.

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