The Tri-City Herald's Food & Wine section Dec. 2 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Autumn Spice-Rubbed Pork
1/2 cup golden delicious apple cut into 1/4-inch cubes
1/2 cup bottled chutney
3/4 pound pork tenderloin
1 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1 teaspoon salt
Preheat broiler. Line a baking tray with foil and place under the broiler. Place apple cubes in a microwave-safe bowl and microwave on high 30 seconds. Remove and add chutney to the apple in the same bowl and toss well. Set aside. Remove visible fat from pork and cut almost in half lengthwise. Open like a book. Mix black pepper, cinnamon and salt together. Rub spice mixture onto pork making sure all sides are covered. Remove tray from broiler and place pork on tray. Broil about 5 inches from heat for 7 minutes, turn and broil 3 minutes. A meat thermometer should read 160 degrees. Slice and serve with apple chutney. Makes 2 servings. Per serving: 308 calories (12 percent from fat), 4.0 g fat (1.3 g saturated, 1.4 g monounsaturated), 108 mg cholesterol, 36.8 g protein, 31.9 g carbohydrates, 3.2 g fiber, 1417 mg sodium.
From: Linda Gassenheimer, cookbook author and columnist for McClatchy Newspapers.