• Ingredients: 48
  • Serves: 6

Pork tenderloin with rhubarb-currant chutney with 1-pound pork tenderloins, vegetable oil.

Ingredients

Kavalierspitz

Spinach Puree

  • 6 tbsps. unsalted butter
  • 3 shallots, diced
  • 1 tsp. fine sea salt
  • 2 large garlic cloves, minced
  • 1/2 cup heavy cream
  • 1 sprig fresh thyme
  • 3/4 cup vegetable stock or canned low-sodium vegetable broth
  • 12 oz. spinach, stems removed
  • Freshly ground white pepper
  • Cayenne pepper
  • Freshly grated nutmeg

Apple Horseradish Sauce

Chive Mayonnaise

  • Optional Garnish
  • Freshly grated horseradish
  • Sliced fresh lovage leaves
  • Freshly grated nutmeg
  • Fleur de sel
  • Finely chopped fresh chives

Assembly

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 Bring first 6 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves.

    For this step you will need

  2. Step 2 Reduce heat to low and simmer 5 minutes. Increase heat to medium-high. Add rhubarb and currants; bring to boil.
  3. Step 3 Reduce heat to low and simmer gently until rhubarb is tender, about 5 minutes. Season chutney with salt.

    For this step you will need

  4. Step 4 Prepare barbecue (medium-high heat). Rub pork with oil and sprinkle with salt and pepper. Grill pork until thermometer inserted into thickest part registers 150°F, turning occasionally, about 20 minutes.

    For this step you will need

  5. Step 5 Using tongs, transfer pork to cutting board; let pork rest 10 minutes. Cut pork into 1/2-inch-thick slices.

    For this step you will need

Nutrition information

Calories 354 Carbohydrates 38 g (13%)
Fat 8 g (12%) Protein 32 g (64%)
Saturated Fat 2 g (10%) Sodium 90 mg (4%)
Polyunsaturated Fat 1 g Fiber 2 g (7%)
Monounsaturated Fat 4 g Cholesterol 98 mg (33%)