At The Party Source, we’ve always believed that great food and drink bring people together. Years ago, our eQ Cooking and Entertainment School was where that belief came to life—hosting local chefs, winemakers, and distillers for unforgettable evenings of cooking, tasting, and learning. As we head into the holidays, we’re revisiting that legacy by sharing recipes from the eQ archives—tried, tested, and perfect for making your own memorable gatherings easy, delicious, and full of cheer.

Spice Rubbed Roasted Pork Tenderloin with Apple Cranberry Chutney

Serves 4-6

Spice Rub

• ½ cup dark brown sugar
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ¾ teaspoon cayenne pepper
• ½ teaspoon ground ginger
• 1 tablespoon ground coriander
• ½ teaspoon ground allspice
• 1½ teaspoons paprika

Blend all together. (Should be enough rub for 4-5 tenderloins). Can be done well in advance and placed in a Ziploc bag.

Pork

• 2 pork tenderloins (about 1½ pounds total), trimmed
• 1 tablespoon extra virgin olive oil
• Kosher salt

Preheat oven to 400°F. Rub with olive oil. Season with kosher salt. Rub with enough of the above spice mixture to coat well. Place pork on a cooling rack and transfer to roasting pan. Roast until thermometer inserted into center of pork registers 145-150°F (approximately 25 minutes). When finished cooking, remove from oven and let pork rest for 10-15 minutes before slicing. Serve with Apple Cranberry Chutney.

Note: The pork tenderloin can be grilled but do not grill at high heat or it will burn.

Apple Cranberry Chutney
Makes about 6 cups

• 6 large Granny Smith apples, peeled, cored, and chopped (8 cups)
• 1/3 cup onion, minced
• 2 teaspoons garlic, fresh, minced
• 1¼ cups cider vinegar
• 1 cup firmly packed dark brown sugar
• 2 teaspoons minced peeled fresh gingerroot
• 2 teaspoons whole mustard seeds (optional)
• 1½ teaspoons Kosher salt
• ½ jalapeno, seeded, minced or ½ teaspoon dried hot red pepper flakes
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon
• 1 teaspoon grated lemon zest
• ½ red bell pepper, small dice
• 1 cup fresh cranberries or ½ cup dried cranberries
• 1/3 cup raisins or currants

In a large saucepan combine all the ingredients except for the last three and bring the mixture to a boil, stirring well. Continue to cook it over moderate-low heat, stirring occasionally, for 30-35 minutes. When the mixture has started to thicken, add the red pepper and cranberries. Cook for about 10 minutes longer. The chutney should be thick and golden brown when finished. Spoon the chutney into glass jars with tight-fitting lids. The chutney keeps, covered and chilled, for several weeks. Serve at room temperature.

When choosing a wine to accompany this meal try a wine with a delicate bouquet and light tannins. A lighter red like a Pinot Noir or a French Cotes du Rhone or a German white like a Riesling or Piesporter. See our recommendations below.