AUTUMN SPICE-RUBBED PORK
2 medium Golden Delicious apples, cored and cut into ¼-inch cubes (2 cups)
2 tbsp. sugar
½ cup red wine
2 tbsp. apple cider vinegar
½ tsp. ground ginger
⅛ tsp. ground cloves
¾ lb. pork tenderloin
1 tsp. freshly ground black pepper
1 tsp. ground cinnamon
½ tsp. salt
Wash apples, do not peel; quarter and remove cores. Cut into ¼-inch cubes. Place cubes in a small saucepan with sugar, red wine, cider vinegar, ground ginger and ground cloves.
Bring to a simmer over medium-high heat and lower heat to medium. Let cook gently 5 to 6 minutes or until sauce begins to thicken.
Preheat broiler. Line a baking tray with foil. Remove visible fat from pork and cut in half lengthwise. Do not cut all the way through. Open like a book. Mix black pepper, cinnamon and salt together. Rub spice mixture onto pork making sure all sides are covered.
Place on baking tray. Broil about 5 inches from heat for 7-10 minutes. A meat thermometer should read 145 degrees. Slice and serve with apple chutney, and brown rice tossed with chopped walnuts.
Makes two servings.
— Linda Gassenheimer
McClatchy-Tribune News Service