1/2 cup sake 1/4 beer, preferably a light ale 1 tablespoon honey A pinch of ground cinnamon Two 12-ounce pork tenderloins, trimmed Kosher saly 1 1/2 teaspoons vegetable oil  For the Chutney 2 cups fresh cranberries 12 dried apricots, coarsely diced 1/3 cup dried currants 1/2 cup packed light brown sugar 2/3 cup sake 1/4 cup orange juice 2 tablespoons minced fresh ginger 1/2 teaspoon ground cinnammon 1/8 teaspoon cayenne pepper A generous pinch of kosher salt

The day before, combine the sake, light ale, honey and cinnamon in small saucepan over low heat until dissolved. Cool completely and fill a syringe with the mixture and inject equally and evenly over into the pork tenderloins. You will probably have to fill the syringe several times. Transfer the tenderloins onto a large plate or platter, cover well with plastic wrap and refrigerate overnight.

To make the chutney, in a medium saucepan, combine all the chutney ingredients. Cook over medium heat for about 3 minutes stirring occasionally. Increase to higher heat and boil slowly, 5 minutes or more. Let stand at room temperature until serving. If making ahead of time, refrigerate in an airtight container up to 3 days.

Preheat the oven to 400ºF. Pat the tenderloins dry and season with kosher salt. Heat the vegetable oil in a large non-stick ovenproof skillet over moderately high heat until hot but not smoking. Add the tenderloins and brown on all sides, about 5 minutes total. Transfer the skillet to the oven and roast for about 15 minutes or until the a meat thermometer inserted into the center of meat registers 155ºF. Transfer to a platter, loosely cover with aluminum foil, and let stand at room temperature for about 10 minutes. To serve, slice the tenderloins into 1/2-inch thick pieces and arrange artistically on plate with a bit of chutney alongside.

Serves 4 to 6

SakeSocial recommends:


Recipe courtesy of Sake: A Modern Guide by Beau Timken and Sara Deseran, photography by Scott Peterson

1/2 cup sake 1/4 beer, preferably a light ale 1 tablespoon honey A pinch of ground cinnamon Two 12-ounce pork tenderloins, trimmed Kosher saly 1 1/2 teaspoons vegetable oil  For the Chutney 2 cups fresh cranberries 12 dried apricots, coarsely diced 1/3 cup dried currants 1/2 cup packed light brown sugar 2/3 cup sake 1/4 cup orange juice 2 tablespoons minced fresh ginger 1/2 teaspoon ground cinnammon 1/8 teaspoon cayenne pepper A generous pinch of kosher salt

The day before, combine the sake, light ale, honey and cinnamon in small saucepan over low heat until dissolved. Cool completely and fill a syringe with the mixture and inject equally and evenly over into the pork tenderloins. You will probably have to fill the syringe several times. Transfer the tenderloins onto a large plate or platter, cover well with plastic wrap and refrigerate overnight.

To make the chutney, in a medium saucepan, combine all the chutney ingredients. Cook over medium heat for about 3 minutes stirring occasionally. Increase to higher heat and boil slowly, 5 minutes or more. Let stand at room temperature until serving. If making ahead of time, refrigerate in an airtight container up to 3 days.

Preheat the oven to 400ºF. Pat the tenderloins dry and season with kosher salt. Heat the vegetable oil in a large non-stick ovenproof skillet over moderately high heat until hot but not smoking. Add the tenderloins and brown on all sides, about 5 minutes total. Transfer the skillet to the oven and roast for about 15 minutes or until the a meat thermometer inserted into the center of meat registers 155ºF. Transfer to a platter, loosely cover with aluminum foil, and let stand at room temperature for about 10 minutes. To serve, slice the tenderloins into 1/2-inch thick pieces and arrange artistically on plate with a bit of chutney alongside.

Serves 4 to 6

SakeSocial recommends:


Recipe courtesy of Sake: A Modern Guide by Beau Timken and Sara Deseran, photography by Scott Peterson