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Pecan Crusted Pork Tenderloin with Maker's Mark Chutney & Maple Chipotle Butter Sauce Recipe

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This recipe for Pecan Crusted Pork Tenderloin with Maker's Mark Chutney & Maple Chipotle Butter Sauce is from Kathy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Trimmed Pork Tenderloin cut at a bias in 6 oz. portions (lightly pound for easier cooking)

Pecan Breading:
1 cup Pecans ran through food processor
1 cup seasoned flour
1 tsp granulated garlic
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp cayenne pepper
1 tsp salt
1 tsp pepper
Mix all ingredients

Maple Chipotle Butter Sauce
4 cloves of garlic
2 chopped shallots
1 Tbsp olive oil
1 cup pure maple syrup
1/2 cup brown sugar
1/2 cup white wine
2 springs fresh thyme
1 pint heavy whipping cream
1/2 pound butter
4 marinated chipotle peppers finely diced

Maker's Mark Chutney
5 Granny Smith apples, peeled and sliced
1 cup raisins
1 cup dried cranberries
1 cup brown sugar
1/2 cup apple cider vinegar
1/2 cup water
1 tsp cinnamon
1/4 tsp ground cloves
1 cup diced red onion
1/2 cup diced red pepper
2 oz Maker's Mark bourbon
Directions:
Directions:
Lightly bread pork. Sear in a skillet with a touch of olive oil then place in an oven at 400º for 12 minutes (let the pork rest 5 minutes before serving).

In a medium saucepan on medium heat, add the oil, garlic, shallot and thyme and sweat ingredients until translucent. Add the maple syrup and white wine and reduce by 1/4. Next add the brown sugar and cream and reduce again by 1/2. Add the butter and whisk until incorporated. Strain the sauce and add the chipotle peppers. Finish by using a hand mixer and blending together. Let the sauce sit and cool until chutney is ready.

In a large skilled, add all the chutney ingredients, except apples, bourbon and cranberries. On medium /high heat (stirring constantly) cook until the liquid in the skillet starts to thicken into an almost syrup-like consistency. Add the apples and continue cooking until the apples are just barely soft. Remove from heat and mix in the bourbon and cranberries. Serve pork on the plate and top with sauce and chutney.

 

 

 

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