Firefighters Kris Graves and Oscar Picazo said the judges loved their pork and chutney in the first round. Though the recipe doesn’t call for mushrooms, during the competition Graves and Picazo added them on the side to qualify their dish. They had to use blueberries in the competition because cranberries weren’t available, but Graves said he loves this recipe with cranberries.
Pork and chutney
2 tablespoons ground cinnamon
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons fennel seeds
2 tablespoons paprika
2 tablespoons freshly ground black pepper
2 tablespoons kosher salt
2 pork tenderloins (1 package contains 2 loins)
Olive oil, for searing
Cranberry chutney; recipe follows.
Preheat the oven to 350 degrees F.
In a medium bowl, combine the cinnamon, chili, cumin, fennel, paprika, pepper and salt.
Rub each pork loin generously with the seasoning blend. Let the pork sit 20 to 30 minutes at room temperature.
Preheat a large, oven-proof saute pan over medium-high heat. Once hot, add enough oil to coat the bottom of the pan. Place the pork tenderloins in the pan and sear the pork on all sides until golden brown, 3 to 4 minutes per side.
Place the seared pork into the oven and cook until an instant-read thermometer reads 155 to 160 degrees F, 20 to 30 minutes. Remove the tenderloins from the oven, place them on a plate or cutting board, tent with foil and allow the meat to rest 10 minutes.
Cut the pork into 1-inch-thick slices and spoon liberal amounts of cranberry chutney over the pork and enjoy!
1 yellow onion, finely chopped
4 cloves garlic, minced
1/4 cup red wine vinegar
1/4 cup granulated sugar
2 tablespoons ground ginger
1/4 teaspoon ground allspice
1 tablespoon fennel seed
1 teaspoon chile flakes
Pinch ground clove
1 (6-ounce bag) dried cranberries*
Salt and freshly ground black pepper
* Cook’s note: Any dried fruit that you like will work; I just like cranberries the best.
In a medium saucepot, add the onions, garlic, 1/2 to 3/4 cup water, vinegar, sugar, ginger, allspice, fennel, chile and cloves. Bring the mixture to a boil.
Add the cranberries to the pot and reduce the heat to a simmer. Cook the mixture until the cranberries have reconstituted and start softening and breaking down. If too much liquid evaporates, just add more water and keep cooking until you achieve the desired consistency. The chutney should be on the firmer/chunkier side of a jelly. Once the chutney is cooked, season with salt and pepper.
— Source: Food Network