Chai-Brined Pork Tenderloin With Spiced Apple Chutney

• Brine:
• 2 teaspoons black tea leaves (such as Darjeeling or Assam)
• 3 cups unsweetened apple juice
• 3 tablespoons kosher salt
• 3 tablespoons brown sugar
• 1/2 teaspoon black peppercorns, crushed
• 6 whole cloves
• 1 bay leaf
• 3 cups cold water
• 2 (1-pound) pork tenderloins, trimmed
• Chutney:
• 2 cups unsweetened apple juice
• 2 teaspoons black tea leaves (such as Darjeeling or Assam)
• 1 teaspoon butter
• 1 teaspoon olive oil
• 1 1/2 cups diced onion
• 4 cups diced peeled Rome apple (about 3 large)
• 1/2 cup golden raisins
• 2 tablespoons brown sugar
• 1 tablespoon cider vinegar
• 1 teaspoon minced peeled fresh ginger
• 1/2 teaspoon kosher salt
• 1/4 teaspoon coarsely ground black pepper
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground cinnamon
• Dash of ground cloves
• Remaining ingredients:
• 1 teaspoon olive oil
• 1/2 teaspoon white peppercorns, crushed
• 1/2 teaspoon black peppercorns, crushed
• Cooking spray

1. To prepare brine, place 2 teaspoons tea leaves on a double layer of cheesecloth. Gather edges of the cheesecloth together, and tie securely.
2. Combine 3 cups apple juice and next 5 ingredients (through bay leaf) in a large saucepan, and bring to a boil. Cook for 1 minute, and remove from heat. Add cheesecloth bag; cover and steep 5 minutes. Discard cheesecloth bag. Add 3 cups water, and cool to room temperature. Pour liquid into a large heavy-duty zip-top plastic bag. Add pork tenderloins to bag; seal and marinate in refrigerator 8 hours or overnight, turning the bag occasionally.
3. To prepare chutney, bring 2 cups juice to a boil in a large saucepan. Remove from heat. Stir in 2 teaspoons tea leaves, and steep for 2 minutes. Strain juice mixture through a sieve into a bowl; discard solids. Reserve juice mixture.
4. Heat butter and 1 teaspoon oil in pan over medium-low heat. Add onion; cook for 20 minutes or until golden brown, stirring frequently. Stir in apple; cook 5 minutes. Add reserved juice mixture, raisins, and next 8 ingredients (through ground cloves). Bring mixture to a boil over medium-high heat; reduce heat to medium. Cook 30 minutes or until apple is tender and mixture is thick. Remove from heat.
5. Preheat oven to 350u0b0.
6. Remove pork from bag; discard brine. Pat pork dry with paper towels. Brush pork with 1 teaspoon oil; sprinkle on all sides with 1/2 teaspoon white peppercorns and 1/2 teaspoon black peppercorns. Place pork on a broiler pan coated with cooking spray. Bake at 350u0b0 for 40 minutes or until a thermometer registers 160u0b0 (slightly pink). Place pork on a platter, and let stand for 5 minutes. Cut pork across the grain into thin slices. Serve with chutney.
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black tea, apple juice, kosher salt, brown sugar, black peppercorns, cloves, bay leaf, cold water, pork tenderloins, apple juice, black tea, butter, olive oil, onion, apple, golden raisins, brown sugar, cider vinegar, fresh ginger, kosher salt, ground black pepper, ground cardamom, ground cinnamon, ground cloves, remaining ingredients, olive oil, white peppercorns, black peppercorns, cooking spray

Taken from www.myrecipes.com/recipe/chai-brined-pork-tenderloin-with-spiced-apple-chutney (may not work)