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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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Grilled Organic Pork Tenderloin with Herb Rub and
Contributed by: Kyle Trent
  • 1 TBS extra virgin olive oil
  • 2/3 cup chopped organic onion
  • 2 cups dark fresh organic cherries, pitted
  • 1/4 tsp. cayenne pepper
  • 3/4 cup organic cherry preserves
  • 3 TBS balsamic vinegar
  • 3/4 tsp. ground allspice
  • 1 1/4 pound organic pork tenderloin
  • Rub:
  • 1 TBS rosemary, thyme, sage or anyother fresh herb to taste
  • 1 TBS extra virgin olive oil
  • Salt and pepper, to taste
Heat oil on high in large skillet. Add onion and sauté for 1 minute. Add cherries, cayenne, preserves, vinegar and allspice (this makes a chutney). Boil chutney approximately 8 minutes or until thick, stirring often. Season to taste and set aside.
For the rub: Blend together chopped rosemary, thyme, sage or any other fresh herbs to taste with 1 TBS extra virgin olive oil and salt and pepper. Rub onto outside of pork before grilling.
Grill tenderloin for about 5 minutes on each side and then on indirect, medium heat until the interior temp is 145 degrees.
Serve sliced with chutney poured on top of the meat.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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