| 7 | lb | Pork tenderloin, cut into 9 pieces |
| | MICHIGAN DRIED CHERRY CHUTNEY: |
| 1 | | Lemon, juice and zest of |
| 1 | | Orange, juice and zest of |
| 1/4 | c | Red onion, julienned |
| 1/2 | oz | Vegetable oil |
| 1/3 | c | Port wine |
| 8 | oz | Dried Michigan cherries |
| 1 | ts | Ginger, grated |
| 1 | ts | Jalapeno chile, chopped |
| 1/8 | ts | Cayenne pepper |
| 1 | pn | Nutmeg |
| | Salt, to taste |
| 2 | tb | Green onions, bias cut |
| | CIDER BOURBON SAUCE |
| 4 | c | Apple cider |
| 1 | oz | Cider vinegar |
| 1 | ts | Shallots, chopped |
| 1 | | Fresh rosemary sprig, 3 inch piece |
| 2 | c | Beef glaze |
| | Bourbon, 2-3 ounces |
| | Salt and pepper, to taste |
| 1 | oz | Butter, unsalted |
| | CHILI RUB [SIC |
| 1 | tb | Chili powder, paprika, ground cumin, each |
| 1 | ts | Granulated onion, garlic powder, salt, each |
