Chai-Brined Pork Tenderloin with Spiced Apple Chutney

Brine:
2 tsp. black tea leaves (such as Darjeeling or Assam)
3 cups unsweetened apple juice
3 tbsp. kosher salt
3 tbsp. brown sugar
1/2 tsp. black peppercorns, crushed
6 whole cloves
1 bay leaf
3 cups cold water
2 lbs. pork tenderloins, trimmed

Chutney:
2 cups unsweetened apple juice
2 tsp. black tea leaves (such as Darjeeling or Assam)
1 tsp. margarine
1 tsp. olive oil
1½ cups diced onion
4 cups diced peeled Rome apple (about 3 large)
1/2 cup golden raisins
2 tbsp. brown sugar
1 tbsp. cider vinegar
1 tsp. minced peeled fresh ginger
1/2 tsp. kosher salt
1/8 tsp. cardamom
1/8 tsp. cinnamon
Dash of ground cloves

1 tsp. olive oil
1/2 tsp. white peppercorns, crushed
1/2 tsp. black peppercorns, crushed

To prepare brine, place tea leaves on a double layer of cheesecloth. Gather
edges of the cheesecloth together, and tie securely.

Combine 3 cups apple juice and next 5 ingredients in a large saucepan, and
bring to a boil. Cook for 1 minute, and remove from heat. Add cheesecloth
bag; cover and steep 5 minutes. Discard cheesecloth bag. Add 3 cups water,
and cool to room temperature. Pour liquid into a large heavy-duty zip-top
plastic bag. Add pork tenderloins to bag; seal and marinate in refrigerator
8 hours or overnight, turning the bag occasionally.

To prepare chutney, bring 2 cups juice to a boil in a large saucepan. Remove
from heat. Stir in tea leaves, and steep for 2 minutes. Strain juice
mixture through a sieve into a bowl; discard solids. Reserve juice mixture.
Heat margarine and 1 tsp. of oil in pan over medium-low heat. Add onion; cook
for 20 minutes or until golden brown, stirring frequently. Stir in apple;
cook 5 minutes. Add reserved juice mixture, raisins, and next 7 ingredients.
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. Remove from heat.

Remove pork from bag; discard brine. Pat pork dry with paper towels. Brush pork
with 1 tsp. of oil; sprinkle on all sides with white and black
peppercorns. Place pork on a broiler pan coated with cooking spray. Bake at
350° for 40 minutes or until a thermometer registers 160° (slightly
pink). Place pork on a platter, and let stand for 5 minutes. Cut pork
across the grain into thin slices. Serve with chutney.

8 servings