Ginger and Spice Tenderloin with Cranberry-Pomegranate Chutney by Devon Delaney

6 Servings

Ginger and Spice Tenderloin Ingredients:

1 tablespoon olive oil
2 tablespoons mayonnaise
2 1-pound pieces of pork tenderloin
1 teaspoon each: sea salt and ground pepper
1/4 cup crushed ginger snap cookies
1 teaspoon garlic powder
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1/2 teaspoon smoked paprika

Cranberry-Pomegranate Chutney Ingredients:

2 shallots, peeled, coarsely chopped
1 tablespoon olive oil
1 cup fresh or frozen cranberries
1/3 cup pomegranate juice
1/2 cup sugar
2 tablespoons apple cider vinegar
2 tablespoons fresh ginger, peeled, minced
1/2 teaspoon each: sea salt & black pepper
1/2 cup seeds from 1 fresh pomegranate
Garnish: 1 cup fresh arugula leaves

Tenderloin Preparation:

Preheat oven to 400 degrees. Place tenderloin in a large roasting pan. Combine 1 tablespoon oil and mayonnaise in a small bowl. Coat tenderloins with mayonnaise blend. Season with salt and pepper. Combine crushed cookies, garlic, rosemary, thyme and paprika. Sprinkle meat with cookie blend. Roast meat to medium-rare, approximately 30-40 minutes. Remove from oven, transfer to a platter and let rest 7 minutes before slicing.

Chutney Preparation:

Cook shallots in 1 tablespoon oil in a large sauté pan over moderate heat until softened. Add the cranberries, juice, sugar, vinegar, ginger, 1/2 teaspoon each: salt and pepper to the pan and simmer until the berries pop and thickening begins. Add the pomegranate seeds and simmer until thickening resumes. Remove from heat to a serving bowl.

To Serve: Give each person 2-3 slices of tenderloin with a side of chutney on a bed of arugula.

Recipe Created by Devon Delaney

After a short-lived marriage, Sherry Frazzelle is living single life to the fullest in her little Connecticut town, accompanied by her Jack Russell terrier, Chutney. Her new passion is competitive cooking—but it turns out that murder is the surprise ingredient . . .

With contestants from Maine to California and a ten-thousand-dollar prize at stake, Sherry’s latest competition, hosted by the CEO of an organic food company, is sure to be heated. But she’s more than ready to step up to the stove. After all, she did win the award for Most Creative Cupcake back in high-school.Today, she’s hoping her flavorful pork tenderloin will sway the judges. Instead, it seems someone’s decided to slay one of the judges . . .

After Chef Birns falls face first into the Seafood Flatbread Pizza, Sherry’s dish is deemed suspicious. Now she’ll have to stir through a stew of rule-breaking, corruption, and gossip to get herself off the chopping block, and find out who turned this food fight fatal . . .

Includes Recipes from Sherry’s Kitchen!