Maple Rosemary Brine
- 2 tablespoons kosher salt
- 1/2 cup boiling water
- 1 1/2 cups each: Mirassou California Pinot Noir and water
- 1/2 cup pure maple syrup
- 1/2 cup fresh rosemary leaves
- 1 teaspoon coarse pepper
- 4 cloves fresh garlic, smashed Pork
- 1 1/2 pounds pork tenderloin
Pinot Fig Chutney
- 1 cup chopped California dried figs
- 1 cup Mirassou Pinot Noir
- 1/3 cup white wine vinegar
- 2 tablespoons pure maple syrup
- 2 cinnamon sticks
To prepare pork:
Place a gallon-size resealable plastic bag in a large bowl to keep it upright.
Pour boiling water over salt and stir to dissolve; let cool.
Place salt water, remaining brine ingredients and pork in bag; seal well.
Refrigerate for 48 hours, turning bag occasionally.
Remove pork from brine and rinse well; pat dry. Cook on a well-oiled grill over medium-high heat for about 40 minutes or until pork is cooked through, turning occasionally.
Serve with warm or room temperature chutney and finish with fresh chopped rosemary, if desired.
To prepare chutney:
Stir together all ingredients in a small saucepan.
Bring to a boil; reduce heat and simmer, covered, for 40 minutes.
Remove cover and increase heat slightly; cook for 10 minutes more or until excess liquid has cooked off. Remove cinnamon sticks.
(May be prepared several days ahead and stored in the refrigerator.)
Yield: 4 servings
Courtesy of Family Features
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