by MELISSA GORDON
At 8 a.m. on Monday morning, I had just walked into the co-op (and I mean just walked in; I hadn’t even clocked in yet) when Tina, our operations manager, ran up to me, her eyes a-sparkle. (Picture a kid on Christmas morning; Tina’s eyes had that same sparkle.) She began talking so fast I immediately thought, “I need a cup of coffee” — and I don’t even drink coffee. Eventually I made out that Tina was planning a big blowout sale on pork tenderloin this Friday, and she wanted me to help get the word out. It would be $4 off per pound on very high quality, locally raised pork. That is an amazing deal, I agreed. And I can get the word out, I assured her. But still, I thought, It’s a Monday morning. Couldn’t she reign it in a little?
That’s when I remembered the conversation I’d had with her and our kitchen manager, Tim, a few weeks earlier:
Melissa: Tina, Tim, what’s your favorite local product?
Tina: Hidden Streams pork tenderloin. It’s the best pork tenderloin ever.
Tim: Hey! That’s what I was going to say.
Tina: I got it first!
Tim: But I cook with it all the time.
Tina: So do I.
Tim: It’s super moist.
Tina: And flavorful.
Tim: And you can marinade it however you want.
Tina: And there’s no fat!
Tim: It’s the best pork tenderloin ever.
Melissa: Tina already said that.
Aha! I got it and I hadn’t even had that cup of coffee! It’s not just a killer deal on an excellent product — it’s a killer deal on Tina’s favorite product! So that’s the reason for her over-the-top-for-a-Monday-morning enthusiasm.
So now it’s your turn. Help me keep my promise to Tina. Tell your friends, tell your family, tell everyone you know: The co-op is having a huge, $4 off per pound sale on local pork tenderloin this Friday! (Well, maybe only tell your favorite people — the sale is while supplies last.)
Roast Pork with Mango Chutney
Total time: One hour 10 minutes; 20 minutes active; Servings: Four
To hear Tina and Tim talk about it, this pork needs nothing added, but the chutney below offers a flavorful twist to pork.
• 1 1/2 pounds pork tenderloin, trimmed of fat
• 2 teaspoons each coriander seeds, cumin seeds and fennel seeds
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 teaspoons vegetable oil
• 1/3 cup yellow onion, diced
• 4 teaspoons fresh ginger, peeled and minced
• 1 garlic clove, peeled and minced
• 1/4 teaspoon each red chili flakes, brown mustard seeds, cinnamon, turmeric and ground cloves
• 1 1/4 cups ripe mango, (about three mangos), pitted, peeled and diced
• 3 tablespoons raisins or diced dried apricots
• 1 tablespoon fresh lime juice
• 3 tablespoons apple cider vinegar
• 3 tablespoons brown sugar
• Pinch each of salt and black pepper
In a spice grinder or using a mortar and pestle, grind the coriander, cumin and fennel seeds. Add the salt and pepper, then rub the spice mixture evenly over the entire pork tenderloin. Let the pork sit, refrigerated, for 30 minutes to an hour.
Preheat the oven to 375°F. Place the pork tenderloin on an oiled sheet pan, and bake for 35-40 minutes or until desired temperature is reached. Let the pork rest for 10 minutes before slicing.
Once the pork is in the oven, prepare the chutney. In a medium pot, heat the oil over medium-high heat. Add the onion and sauté for a few minutes until it begins to soften. Add the ginger, garlic, chili flakes and mustard seeds and sauté another two minutes. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer for 30 minutes, stirring frequently, until the chutney has reduced to a thick sauce. Serve on the side with the sliced pork.
A basmati rice pilaf goes well with this spiced roast pork. Try any leftover chutney with sliced rotisserie chicken, on turkey sandwiches or on crackers spread with fresh goat cheese as an easy appetizer or snack. Chutney keeps for a couple weeks in the refrigerator or can be frozen for up to 60 days.