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. Natl. Pork Producers Council in cooperation w/the Natl. Pork Board Recipe by: Chef Richard Bishop/Des Moines Club/Des Moines, IA Posted to CHILE-HEADS DIGEST V3 #363 by firstname.lastname@example.org on Jun 22, 1997
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|Serving Size: 1 Serving (390g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 29 (38%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 5.1mg||2 %|
|Sodium 30.2mg||1 %|
|Potassium 111mg||3 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 10g|
|Protein 0.2g||0 %|
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Calories per serving: 76
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