Cranberry chutney is perfect side dish for smoked pork tenderloin

Chef Loretta Paganini operates the Loretta Paganini School of Cooking in Chesterland, Ohio. Here are two of her recipes that use fresh herbs.

HERB-CRUSTED SMOKED PORK TENDERLOIN

2 teaspoons resh rosemary, chopped

2 teaspoons fresh Italian flat-leaf parsley, chopped 2 teaspoon. fresh sage, chopped

1 teaspoon fresh thyme

1 teaspoon salt

1/4 cup brown sugar

1/2 teaspoon pepper

2 small pork tenderloins, trimmed, about 1 pound each

1 tablespoon Dijon mustard

Combine fresh herbs, salt, sugar and pepper in a small bowl. Brush tenderloins with mustard, or using your hands, rub mustard on tenderloins.

Spread herb mixture on a rimmed sheet pan and roll tenderloins in herbs to coat.

Heat grill on high.

Place tenderloins on grill serving side down and cook until meat begins to turn white up the sides of the tenderloins. Flip over and grill on opposite sides. When tenderloins are completely white, tent with foil to create a smoker effect, allowing them to grill and smoke until they reach 135 degrees on a meat thermometer.

Remove from heat and let rest for 15 minutes before slicing. Meat should continue to cook while resting, reaching an internal temperature of 145 degrees.

Makes 8 servings.

CRANBERRY SAGE CHUTNEY

2 tablespoons olive oil

1 small onion, finely chopped 2 cups fresh cranberries

1/2 cup brown sugar

Zest of 1 orange

1 cup orange juice

1/4 cup golden raisins

1 teaspoon grated fresh ginger

1/4 cup cider vinegar

1 teaspoon salt

1 teaspoon dry mustard

1 teaspoon fresh sage, chopped

Heat olive oil in large, nonreactive pan. Add onion and saute until caramelized. Place remaining ingredients, except sage, into the pan and cook over medium-low heat. Continue stirring until the sugar dissolves.

Increase the heat and boil until the berries pop and mixture thickens slightly, 5 to 10 minutes or longer. Stir in the sage.

Serve as an accompaniment to pork tenderloin.

Makes about 2 cups.