INGREDIENTS:3 lbs. pork tenderloin, cleaned, trimmed
Marinade
6 cups boiling water
1 cinnamon stick
1 tsp. toasted cardamom seed, crushed
1 tsp. allspice cracked
4 Tbsps. Kosher salt
½ cup apple butter
½ cup honey
1 cup apple cider
1 lemon, juiced
1 Granny Smith apple, diced
1 red onion, sliced
1 clove garlic, crushed
5 sprigs cilantro
Spice Rub
¼ cup Sumac
½ tsp. ground cardamom
½ tsp. ground allspice
Salt and pepper to taste
Olive oil as neededDIRECTIONS:1. Combine marinade ingredients. Add pork tenderloin and marinate at least four hours.
2. Remove pork from marinade, pat dry. Mix together spice rub and roll pork loin in mixture to coat. Pan sear pork in hot olive oil to brown on all sides.
3. Roast to medium temperature (150°F), let rest for 10 minutes before carving.SERVINGS:6 servingsFrom:Chef Todd McDunn, catering director, Catering by Design, Columbus, OH (Sanese Services, Inc.)
