Chutney

Chutney Glazed Pork Tenderloin with Greens and Black Lentils | 0 Comments
From Cornish Hen with Vegetables Medley, Aired on Tue 2/24
Chef Jeff Henderson, Pork, Chutney, Honey, Beekeeper
Instructions

Pork Tenderloin Ingredients

·      8 oz pork tenderloin

·      1 tablespoon extra-virgin olive oil

·      2 tablespoon honey

·      Salt and pepper to taste

Method

-      Season the pork tenderloin with salt and pepper

-      Place the extra-virgin olive oil in a skillet under high temperature

-      Sear the pork tenderloin on all sides

-      Glaze the pork tenderloin with honey and let cook until medium, about 10 minutes

 

Greens Ingredients

·      2 tablespoons extra-virgin olive oil

·      ½ white onion, small dice

·      1 corn on the cob, kernels taken off the cob

·      ½ cup chopped Swiss chard

·      ½ cup chopped collard greens

·      ½ cup asparagus, cut into 2 inch pieces

·      1 sprig chopped rosemary

·      1 pear, small diced

·      Salt and pepper to taste

Method

-      Place the extra virgin olive oil in a skillet under medium heat and add the onions

-      Cook the onions for about 5 minutes then add the collard greens, Swiss chard and asparagus

-      Add the sweet corn to the vegetables and cook until tender, about 7 to 10 minutes

-      Add salt and pepper and some rosemary to taste

 

Chutney Sauce Ingredients

·      1 Cayenne pepper, sliced

·      4 tablespoons Pear chutney

·      ½ cup chicken stock

·      3 dashes of Crystal hot sauce

·      Salt and pepper to taste

Method

-      Place the sliced pepper into a skillet under medium heat and add the chutney

-      Smooth out the chutney by adding the chicken stock

-      Finish the sauce with a few dashes of Crystal hot sauce

-      Season with salt and pepper and serve with the pork tenderloin

 

Black Lentils Ingredients

·      ½ white onion

·      2 garlic cloves, minced

·      2 tbs extra virgin olive oil

·      1 c beluga black lentils

·      2 c chicken stock

·      salt and pepper to taste

Method

-      Place the olive oil in a small pot under medium heat

-      Add the onions and garlic and cook until soft, about 5 minutes

-      Add the dry lentils and cover with chicken stock

-      Cover and reduce heat to low and cook lentils until tender, about 30 to 45 minutes

Season to taste with salt and pepper 

Ingredients
  • 8 oz pork tenderloin
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoon honey
  • Salt and pepper to taste
  • 2 tablespoons extra-virgin olive oil
  • ½ white onion, small dice
  • 1 corn on the cob, kernels taken off the cob
  • ½ cup chopped Swiss chard
  • ½ cup chopped collard greens
  • ½ cup asparagus, cut into 2 inch pieces
  • 1 sprig chopped rosemary
  • 1 pear, small diced
  • 1 Cayenne pepper, sliced
  • 4 tablespoons Pear chutney
  • ½ cup chicken stock
  • 3 dashes of Crystal hot sauce
The Back Story
Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

John Varanese | @dinevaranese

 

John Varanese obtained his BA in Food Service Management and AS in Culinary arts from Johnson and Wales University in South Carolina. During his enrollment there, Varanese was Kitchen Manager for Magnolias, a landmark in Southern cuisine, for three years. Varanese set himself apart from other chefs quickly after displaying his accomplished understanding of business finance. While working in Magnolias, he revealed his great ability to control costs while producing very high... (full profile)

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