Pork Tenderloin & Cipollini with Grape and Mustard Seed Chutney

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Difficulty:

Easy

Prep Time:

30 Minutes

Cook Time:

50 Minutes

Total Time:

80 Minutes

Pairs well with...

Ingredients

For the pork roast:

2 qt ice cubes

1 cup medium-bodied white wine (Chardonnay)

Kosher Salt

6 Tablespoons Sugar

8 Black peppercorns

6 fresh thyme sprigs

6 fresh Oregano sprigs

1-inch piece of fresh ginger, sliced

5 cloves garlic, smashed

1 bone-in pork loin, 5 ½ to 6 ½ lb., frenched and tied

3 tablespoons extra virgin olive oil

Freshly ground black pepper

16 cipollini onions, peeled but left whole

3 fresh rosemary sprigs, plus leaves, for garnish

For the Chutney:

1/3 cup yellow mustard seeds

2 tablespoons grapeseed oil

½ cup diced shallots, minced

2 lb. small to medium seedless red grapes

1 cup Apple Cider Vinegar

1 star anise pod, finely ground

1 teaspoon ground coriander

2 teaspoons ground cinnamon

½ teaspoon kosher salt

1Step 1

To brine the pork roast:
- Put the ice in a large bowl. In a medium pot, combine 3 cups water, the wine, 2/3 cup salt, sugar, peppercorns, fennel seeds, thyme, oregano, ginger, and garlic, and bring to a simmer over medium heat, stirring to dissolve the salt and the sugar.
- Remove from the heat and pour over the ice.
- Let cool to 45 degrees Fahrenheit. There should be 8 cups of brine.
- Place the pork loin in a large container or a brining bag, and add the cooled brine, immersing the whole loin. Refrigerate overnight.

2Step 2

To roast the pork and onions:
- The following day, preheat the oven to 400 degrees Fahrenheit convection.
- Remove the pork from the brine, discarding the liquid.
- Pat the pork dry using paper towels and let sit at room temperature for 30 minutes.

3Step 3

Rub the pork loin with 2 tablespoons of olive oil and season with 2 tablespoons of salt and some black pepper.
Place the pork, bone side down, in a roasting pan.
Roast for 30 minutes.

4Step 4

in a medium bowl, toss the cipollini onions and rosemary with the remaining 1 tablespoon of oil.
Reduce the oven temperature to 350 degrees Fahrenheit and add the onions and rosemary to the roasting pan, scattering them around the pork loin.
Return the roasting pan to the oven and roast for about 45 minutes longer, until a thermometer inserted into the center, away from the bone, registers 137 degrees Fahrenheit.
Remove from the oven, loosely tent with foil, and let rest for 20 minutes.

5Step 5

In a small, dry skillet, heat the mustard seeds over medium heat, moving the pan occasionally to ensure even toasting, for about 2 minutes, until lightly toasted, fragrant, and just beginning to pop. Set aside.

6Step 6

In a 4-qt pot, heat the oil over medium heat. Add the shallots and cook, stirring occasionally, for about 1 minute, until soft.
Add the grapes, stir to combine, and cover the pot. Cook, stirring often, for 10 to 12 minutes, until the grapes begin to wilt.
Add the apple cider vinegar, star anise, coriander, cinnamon, salt, and the toasted mustard seeds and stir well.
Cook uncovered over medium heat for 10 to 15 minutes, until the liquid has reduced, and the mixture is thick.
Remove from the heat and serve warm or cold. The chutney will keep in an airtight container in the refrigerator for up to 1 month.

7Step 7

To serve snip the twine and carve the loin into chops. Serve each chop with some of the pan juices and roasted onions.
Garnish with Rosemary leaves and spoon the chutney on top to your personal liking.