Title: Chile-rubbed pork tenderloin
 Categories: Chiles in g, Pork
      Yield: 12 Servings
 
      7 lb Pork tenderloin, cut into 9
           -pieces
           MICHIGAN DRIED CHERRY
           -CHUTNEY:
      1    Lemon, juice and zest of
      1    Orange, juice and zest of
    1/4 c  Red onion, julienned
    1/2 oz Vegetable oil
    1/3 c  Port wine
      8 oz Dried Michigan cherries
      1 ts Ginger, grated
      1 ts Jalapeno chile, chopped
    1/8 ts Cayenne pepper
      1 pn Nutmeg
           Salt, to taste
      2 tb Green onions, bias cut

MMMMM--------------------CIDER BOURBON SAUCE-------------------------
      4 c  Apple cider
      1 oz Cider vinegar
      1 ts Shallots, chopped
      1    Fresh rosemary sprig, 3 inch
           -piece
      2 c  Beef glaze
           Bourbon, 2-3 ounces
           Salt and pepper, to taste
      1 oz Butter, unsalted

MMMMM-----------------------CHILI RUB [SIC----------------------------
      1 tb Chili powder, paprika,
           -ground cumin, each
      1 ts Granulated onion, garlic
           -powder, salt, each
 
  FOR CHUTNEY: Poach lemon and orange zest. Strain, cool and set aside.
  Saute red onion in oil over medium heat until tender. Cook over high
  heat until onions begin to caramelize. Add port to deglaze pan.
  Reduce heat and add cherries, lemon, and orange juice, ginger,
  jalapeno, cayenne, and nutmeg. Cook until mixture is reduced to
  syrup. Add salt to taste. Add reserved lemon and orange zest and let
  cool. Stir in green onion. (Makes 4 cups.)
  
  FOR SAUCE: Reduce cider and vinegar with shallots and resemary until
  thick syrup forms. Strain and add beef glaze. Heat sauce through and
  add bourbon. Season with salt and peper to taste. Whisk in butter.
  (Makes 4 cups.)
  
  FOR RUB: Combine chili rub ingredients and mix well.
  
  Season pork with chili rub. Place pork 3 inches from flame on charcoal
  grill or commercial broiler. Sear all sides, cooking about 6-8 minutes
  total, until internal temperature reaches 150-155-degrees F. Remove
  from heat and let stand 5 minutes before slicing.
  
  Serving suggestions: Plate pork with cider bourbon sauce and dried
  cherry chutney. Serve with seasonal vegetables.
  
  NOTES : frm. Nat'l. Pork Producers Council in cooperation w/the
  Nat'l. Pork Board Recipe