Denise made this pork with cherry chutney when I was visiting her. It was deeeeelicious. She was kind and generous enough to share the recipe with me, which I think I've even managed to mostly follow. So perhaps mine will be at least delicious (with one e).
As they are already typed, here are her words:
3/4 cup cherry preserves
3 tablespoons balsamic vinegar
3/4 tsp allspice
1 tbsp vegetable oil
2/3 cup chopped onion
2 cups cherries pitted
1/4 tsp cayenne
a pork tenderloin
Mix preserves, vinegar and allspice, set aside 1/4 cup of this for pork glaze.
heat oil in large in large skillet over high heat, add onions and saute for one minute, add cherries, cayenne and preserve mixture, boil until thick, about 8 minutes, season with salt.
sprinkle pork with salt and pepper, brush with glaze, so and and so forth.
As they are already typed, here are her words:
3/4 cup cherry preserves
3 tablespoons balsamic vinegar
3/4 tsp allspice
1 tbsp vegetable oil
2/3 cup chopped onion
2 cups cherries pitted
1/4 tsp cayenne
a pork tenderloin
Mix preserves, vinegar and allspice, set aside 1/4 cup of this for pork glaze.
heat oil in large in large skillet over high heat, add onions and saute for one minute, add cherries, cayenne and preserve mixture, boil until thick, about 8 minutes, season with salt.
sprinkle pork with salt and pepper, brush with glaze, so and and so forth.
I put it in the 350 degree oven for 20 minutes per pound, as the USDA suggests. (Look at me! Disseminating information responsibly!)
The asparagus is steamed until bright green with just a bit of salt, and the brown rice boiled with a veg bouillon cube, as per my usual.
