- 2 tablespoons chile blend seasoning
- 2 tablespoons bittersweet cocoa powder
- 2 tablespoons fine-ground coffee
- 1 center-cut pork loin, trimmed (about 6 ounces)
- Kosher salt and freshly ground black pepper
- 1 tablespoon butter
- 2 Granny Smith apples, peeled and small-diced
- 2 Anjou pears, peeled and small-diced
- 1/2 cup apple cider vinegar
- 2 tablespoons brown sugar
- Small head frisee, for serving
- Juice of 1/2 an orange
- Olive oil, for garnish
Preheat the oven to 400 degrees F. Preheat a grill or grill pan.
Combine the chile spice blend, cocoa powder, and coffee together in a bowl and rub lightly on the pork loin. Season the pork with salt, and pepper. Grill the pork loin for 2 minutes on each side, or until browned, and transfer to the oven until an internal temperature of 135 degrees F.
Meanwhile, heat a medium saute pan over medium-high heat and add butter to the pan. Add the apples and pears and start stirring immediately. The idea is to not cook the fruit very much. Add the vinegar and sugar, and stir to coat. Cook for 1 minute. Taste the mixture and season with salt, and pepper, to taste.
Thinly slice the pork and serve over the chutney with a small amount of frisee simply dressed with a squeeze of fresh orange juice, drizzle of olive oil, and salt, and pepper, to taste.
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.