MUM'S AUTUMNAL FACE (MONDAY MUSING) ~ CARAMELIZED ONION PORK TENDERLOIN with CRANBERRY-CHERRY CHUTNEY / ROASTED GOAT CHEESE POTATOES

"No Spring nor Summer Beauty hath such grace

As I have seen in one Autumnal face."

~ John Donne

Basket of Mums

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CARAMELIZED ONION PORK TENDERLOIN

with CRANBERRY/CHERRY CHUTNEY

~ A 'winner autumnal dinner' adapted from April 1999 COOKING LIGHT magazine

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2 (1 lb. or more) well-trimmed pork tenderloins

coarse salt and freshly ground black pepper

Marinade:

1 thinly sliced onion

juice and zest of 1 lemon

6 Tbsp. dry red wine

2 crushed garlic cloves

Dried Cranberry/Cherry Chutney:

4 cup dried cranberries and/or cherries

1 cup sugar

2 cups orange juice

1 1/2 cups red wine vinegar

1 cup diced Vidalia (sweet) onions

1/2 cup raspberry vinegar

2 Tbsp. minced fresh ginger

1 Tbsp. minced jalapeno pepper

2 Tsp. cilantro

1 tsp. cardamom

1 tsp. ground cumin

juice and zest of 1 fresh lemon

1 tsp. ground cloves

2 (3-in.) cinnamon sticks

Caramelized Onions:

2 Tbsp. unsalted butter

3 cups thinly sliced onions (red or yellow)

1 tsp. sugar

1 cup dry red wine

salt & freshly ground pepper to taste

• Combine ingredients for marinade and pour into zip-lock bad. Add tenderloins, seal and refrigerate 8 hours or overnight.
• Cranberry/Cherry Chutney: (make ahead) Combine all ingredients in large saucepan, bring t boil, reduce heat and cook uncovered until thick (abut 1 hour), stirring occasionally. Discard cinnamon sticks. Place in airtight container and chill until ready to serve. (Leftovers delicious on block of cream cheese, brie, or log of goat cheese.)
• To Serve: Remove met from marinade and discard marinade. Sprinkle pork with salt and pepper. Prepare Caramelized Onions*. Place pork on hot grill, reduce heat to medium-high, close cover and grill 10 minutes. Turn and continue grilling for another 10 minutes (internal temperature of 160º - slightly pink). Or bake at 425º for 20 minutes. Let rest before slicing 1/4-inch thick slices. Serve with Caramelized Onions and Cranberry/Cherry Chutney. (8 servings).

* Caramelized Onions: Melt butter in skillet. Add onion and cook over medium-high heat for 5 minutes, stirring frequently. Sprinkle with sugar (helps onions to brown) and continue cooking for 25 minutes or until deep golden brown, stirring constantly. Add wine and cook for 5 minutes or until liquid almost evaporates.

ROASTED GOAT CHEESE POTATOES

8 well scrubbed favorite potatoes, cut into small wedges

1/4 cup extra-virgin olive oil

1/2 cup balsamic vinegar

3 minced garlic cloves

chopped fresh rosemary to taste

coarse salt & freshly ground black pepper

6-8 z. crumbled goat cheese

additional freshly chopped rosemary

• Combine olive oil, balsamic vinegar, garlic and rosemary and toss with potatoes. Let stand at room temperature 30 minutes or longer.
• Preheat oven to 425º. Drain potatoes and spread on lightly oiled baking sheet. Sprinkle with salt & pepper. Bake 45 minutes, turning occasionally, for 45 minutes or until browned.
• Place in bowl and toss with crumbled goat cheese Sprinkle with fresh chopped rosemary.