Chile-Rubbed Pork Tenderloin

7 pounds pork tenderloin -- cut into 9 pieces

MICHIGAN DRIED CHERRY CHUTNEY 1 each lemon, juice and zest of

1 each orange, juice and zest of

1/4 cup red onion -- julienned

1/2 ounce vegetable oil

1/3 cup port wine

8 ounces dried Michigan cherries

1 teaspoon ginger, grated

1 teaspoon jalapeno chile -- chopped

1/8 teaspoon cayenne pepper

pinch nutmeg salt -- to taste 2 tablespoons green onions -- bias cut

CIDER BOURBON SAUCE 4 cups apple cider

1 ounce cider vinegar

1 teaspoon shallots -- chopped

1 each fresh rosemary sprig, 3 inch piece

2 cups beef glaze

bourbon, 2-3 ounces salt and pepper -- to taste 1 ounce butter, unsalted

CHILI RUB [sic] 1 tablespoon chili powder, paprika, ground cumin -- each

1 teaspoon granulated onion, garlic powder, salt -- each

FOR CHUTNEY

Poach lemon and orange zest. Strain, cool and set aside. Saute red onion in oil over medium heat until tender. Cook over high heat until onions begin to caramelize. Add port to deglaze pan. Reduce heat and add cherries, lemon, and orange juice, ginger, jalapeno, cayenne, and nutmeg. Cook until mixture is reduced to syrup. Add salt to taste. Add reserved lemon and orange zest and let cool. Stir in green onion. (Makes 4 cups.)

FOR SAUCE

Reduce cider and vinegar with shallots and resemary until thick syrup forms. Strain and add beef glaze. Heat sauce through and add bourbon. Season with salt and peper to taste. Whisk in butter. (Makes 4 cups.)

FOR RUB

Combine chili rub ingredients and mix well.

Season pork with chili rub. Place pork 3 inches from flame on charcoal grill or commercial broiler. Sear all sides, cooking about 6-8 minutes total, until internal temperature reaches 150-155-degrees F. Remove from heat and let stand 5 minutes before slicing.

Serving suggestions: Plate pork with cider bourbon sauce and dried cherry chutney. Serve with seasonal vegetables.