Mixed Berry Chutney with Roasted Pork Loin

Chutney

Ingredients:

• 1c blackberries - fresh or frozen

• 1c raspberries - fresh or frozen

• 1/2 red onion - chopped

• 1 clove garlic - minced

• 1/3 c sugar 

• 1 T Hibiscus and Yuzu Bitters

• 1 T red wine vinegar 

• 1/8 t cinnamon

• pinch of salt

• Oil

Instructions:

1. In a small pot sauté onion until translucent.

2. Add the garlic and cinnamon, cook until fragrant.

3. Mix in the berries and cook 3-4 minutes, crushing the blackberries slightly.

4. Add sugar, vinegar and Hibiscus Yuzu Bitters and bring to a boil.

5. Decrease the heat and simmer for 8-10 minutes. Stir occasionally.

6. Add a pinch of salt.

7. Serve warm on top of roasted pork loin or the protein of your choice.

Pork Loin

Ingredients:

• 2 pork tenderloins

• 2 T fresh thyme - minced

• salt & pepper

• oil

Instructions:

1. Allow meat to come to room temperature.

2. Season all sides of the meat with salt, pepper, and thyme.

3. Heat a pan over med/high heat and sear all sides of the pork loin until golden brown-center will still be raw.

4. Roast pork loin in a 350 degree oven until internal temperature reaches 140 degrees.

5. Let meat rest for a minimum of 5 minutes.

6. Slice pork into medallions and serve with a generous dollop of mixed berry chutney.