Chai-Brined Pork Tenderloin with Spiced Apple Chutney

Ingredients

• 4 cups rome apple diced peeled ( 3 large)
• 2 cups apple juice unsweetened
• 3 cups apple juice unsweetened
• 1  bay leaf 
• 0.5 teaspoon peppercorns black crushed
• 2 tablespoons brown sugar 
• 3 tablespoons brown sugar 
• 1 teaspoon butter 
• 1 tablespoon cider vinegar 
• 1 Dash ground cloves 
• 1 teaspoon ginger fresh minced peeled
• 0.5 cup golden raisins 
• 0.1 teaspoon ground cardamom 
• 0.1 teaspoon ground cinnamon 
• 0.3 teaspoon coarsely ground pepper black
• 0.5 teaspoon kosher salt 
• 3 tablespoons kosher salt 
• 2 pound pork tenderloins trimmed
• 1 teaspoon olive oil 
• 1.5 cups onion diced
• 2 teaspoons tea leaves black (such as Darjeeling or Assam)
• 3 cups water cold
• 0.5 teaspoon peppercorns white crushed

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• oven
• sieve
• kitchen thermometer
• ziploc bags
• broiler pan
• cheesecloth

Directions

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.
3. Add cheesecloth bag; cover and steep 5 minutes. Discard cheesecloth bag.
4. Add 3 cups water, and cool to room temperature.
5. Pour liquid into a large heavy-duty zip-top plastic bag.
6. Add pork tenderloins to bag; seal and marinate in refrigerator 8 hours or overnight, turning the bag occasionally.
7. To prepare chutney, bring 2 cups juice to a boil in a large saucepan.
8. 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.
9. Heat butter and 1 teaspoon oil in pan over medium-low heat.
10. Add onion; cook for 20 minutes or until golden brown, stirring frequently. Stir in apple; cook 5 minutes.
11. 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.
12. Remove from heat.
13. Preheat oven to 35
14. Remove pork from bag; discard brine. Pat pork dry with paper towels.
15. Brush pork with 1 teaspoon oil; sprinkle on all sides with 1/2 teaspoon white peppercorns and 1/2 teaspoon black peppercorns.
16. Place pork on a broiler pan coated with cooking spray.
17. Bake at 350 for 40 minutes or until a thermometer registers 160 (slightly pink).
18. Place pork on a platter, and let stand for 5 minutes.
19. Cut pork across the grain into thin slices.
20. Serve with chutney.