• 2 pork tenderloins
  • 2 tablespoons olive oil
  • 2 tablespoons Grey Poupon mustard
  • 2 tablespoons black pepper
  • 4 tablespoons coriander seeds
  • ½ cup chopped parsley
  • ½ cup fresh squeezed Texas Orange Juice
  • Texas Red Grapefruit Chutney (see below)

Lightly brush tenderloins with olive oil. Brush 1 tablespoon of mustard on each loin (cover all sides). In a separate bowl mix pepper, coriander and parsley. Spread herb mixture onto a cutting board and gently roll the mustard covered tenderloin through the herbs. Bake in the oven at 350 degrees and cook until 140 degrees internal temperature. (Around 20 minutes per pound.) While the tenderloin is roasting, brush both pieces twice with orange juice. Serve on a bed of field greens with fresh slices of citrus. Pour chutney over the meat. Makes 4 servings.

Texas Red Grapefruit Chutney

  • 1 cup distilled white vinegar
  • ¾ cup white granulated sugar
  • ½ cup brown sugar
  • ½ cup grapefruit juice
  • ½ teaspoon salt
  • 1/3 cup dark raisins
  • 1/3 cup golden raisins
  • 1/3 cup currants
  • ½ serrano pepper seeded
  • 1 medium grapefruit sectioned and chopped
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ½ cup sliced purple onion

Add all liquids, sugars, salt and spices and bring to a boil. Add fruit and onions and reduce to simmer. Simmer until thickened and desired consistency.