Ingredients
Salt and pepper to taste
Salt and pepper to taste
¼ tsp. cloves
½ tsp. cinnamon
½ tsp. ground cardamom
1 tsp. All Spice
2 tsp. grated fresh ginger
¼ cup champagne vinegar
½ cup packed brown sugar
½ cup apple cider
⅔ cup hot pepper jelly
1 small white onion, diced (about ¼ cup)
2 Tbsp. pickled jalapeño, minced
4 medium Honey Crisp apples, peeled, cored and cut into 1-inch squares
2 Tbsp. olive oil
2 tsp. garlic powder
2 tsp. sweet paprika
1 Tbsp. brown sugar
1 Tbsp. marjoram
1 Tbsp. kosher salt
2 Tbsp. ground cumin
2 Tbsp. coarse ground black pepper
1 package of corn husks
2 pork tenderloins, cut into 4-inch pieces
Step by step
Combine all rub ingredients in small bowl. Set aside.
Heat olive oil in large skillet. Add apples, jalapeño and onion. Sauté 3-4 minutes over medium heat. Add remaining ingredients and simmer 15-20 minutes until thickened. Remove from heat and set aside until ready to use. Can be made 1 day ahead.
Place one package of corn husks in a large bowl with water; place another bowl filled with water on top of the husks to keep them submerged for 30 minutes. Select the largest husks from the water and lay them on a towel; blot them dry.
Rub pork on all sides with Spiced Pork Tenderloin Rub. Tear two of the husks in ½- to 1-inch-wide lengths to use as strings to tie the husks. You will need 2 “strings” per husk. Place the spice-rubbed pork in the center of the husk and wrap husk around the pork. You may need 2 husks overlapping to be able to wrap the pork completely. Tie the top of the husk and the bottom of the husk.
Set the Smart Oven+ Attachment base pan with heating element and Steamer Water Basin Pan on the oven rack. Add 4 cups of water to the Water Basin Pan. Place the husk-wrapped pork on the Perforated Steamer Tray and place Tray in Water Basin Pan; cover with Lid and place in oven.
On STEAM mode, cook pork for 25 minutes, or until internal temperature of the pork is 150°F.
Remove pork tenderloins from oven and transfer to a platter. Let rest for 5 minutes.
Cut the bottom string off, and serve in the husks with Apple Jalapeño Chutney.