Pork Tenderloin & Cipollini with Grape and Mustard Seed Chutney - Rombauer Vineyards
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Pork Tenderloin & Cipollini with Grape and Mustard Seed Chutney

Difficulty:

Easy

Prep Time:

30 Minutes

Cook Time:

50 Minutes

Total Time:

80 Minutes

Ingredients

For the pork roast:

2 qt ice cubes

1 cup medium-bodied white wine (Chardonnay)

Kosher Salt

6 Tablespoons Sugar

8 Black peppercorns

6 fresh thyme sprigs

6 fresh Oregano sprigs

1-inch piece of fresh ginger, sliced

5 cloves garlic, smashed

1 bone-in pork loin, 5 ½ to 6 ½ lb., frenched and tied

3 tablespoons extra virgin olive oil

Freshly ground black pepper

16 cipollini onions, peeled but left whole

3 fresh rosemary sprigs, plus leaves, for garnish

 

For the Chutney:

1/3 cup yellow mustard seeds

2 tablespoons grapeseed oil

½ cup diced shallots, minced

2 lb. small to medium seedless red grapes

1 cup Apple Cider Vinegar

1 star anise pod, finely ground

1 teaspoon ground coriander

2 teaspoons ground cinnamon

½ teaspoon kosher salt

1Step 1

  • To brine the pork roast:
    • Put the ice in a large bowl. In a medium pot, combine 3 cups water, the wine, 2/3 cup salt, sugar, peppercorns, fennel seeds, thyme, oregano, ginger, and garlic, and bring to a simmer over medium heat, stirring to dissolve the salt and the sugar.
    • Remove from the heat and pour over the ice.
    • Let cool to 45 degrees Fahrenheit. There should be 8 cups of brine.
    • Place the pork loin in a large container or a brining bag, and add the cooled brine, immersing the whole loin. Refrigerate overnight.

2Step 2

  • To roast the pork and onions:
    • The following day, preheat the oven to 400 degrees Fahrenheit convection.
    • Remove the pork from the brine, discarding the liquid.
    • Pat the pork dry using paper towels and let sit at room temperature for 30 minutes.

3Step 3

  • Rub the pork loin with 2 tablespoons of olive oil and season with 2 tablespoons of salt and some black pepper.
  • Place the pork, bone side down, in a roasting pan.
  • Roast for 30 minutes.

4Step 4

  • in a medium bowl, toss the cipollini onions and rosemary with the remaining 1 tablespoon of oil.
  • Reduce the oven temperature to 350 degrees Fahrenheit and add the onions and rosemary to the roasting pan, scattering them around the pork loin.
  • Return the roasting pan to the oven and roast for about 45 minutes longer, until a thermometer inserted into the center, away from the bone, registers 137 degrees Fahrenheit.
  • Remove from the oven, loosely tent with foil, and let rest for 20 minutes.

5Step 5

  • In a small, dry skillet, heat the mustard seeds over medium heat, moving the pan occasionally to ensure even toasting, for about 2 minutes, until lightly toasted, fragrant, and just beginning to pop. Set aside.

6Step 6

  • In a 4-qt pot, heat the oil over medium heat. Add the shallots and cook, stirring occasionally, for about 1 minute, until soft.
  • Add the grapes, stir to combine, and cover the pot. Cook, stirring often, for 10 to 12 minutes, until the grapes begin to wilt.
  • Add the apple cider vinegar, star anise, coriander, cinnamon, salt, and the toasted mustard seeds and stir well.
  • Cook uncovered over medium heat for 10 to 15 minutes, until the liquid has reduced, and the mixture is thick.
  • Remove from the heat and serve warm or cold. The chutney will keep in an airtight container in the refrigerator for up to 1 month.

7Step 7

  • To serve snip the twine and carve the loin into chops. Serve each chop with some of the pan juices and roasted onions.
  • Garnish with Rosemary leaves and spoon the chutney on top to your personal liking.

Pairs well with...

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