This dish is on the Black Hat Cattle Co.’s Restaurant Week menu. The Kittredge restaurant opened three years ago in the Tivoli Deer space on Highway 74. James Koger, Black Hat chef, suggests using blackberries or lingonberries if you can’t find huckleberries. Makes about 3 cups vinaigrette and 2 1/2 cups chutney.
Ingredients
HUCKLEBERRY VINAIGRETTE
1/2 cup wild Montana huckleberries (with juice)
1/4 cup sugar
1 1/2 teaspoons Dijon-style mustard
2 tablespoons honey
Pinch salt and pepper
1/2 cup balsamic vinegar
1 1/2 cups olive oil
HUCKLEBERRY CHUTNEY
1 teaspoon olive oil
1/2 small onion (minced)
1 tablespoon grated fresh ginger
1/2 tablespoon minced jalapeño
2 cups wild Montana huckleberries
1/2 cup sugar
1/4 cup water
1/4 cup vinegar
Salt and pepper to taste
Pork tenderloin
Directions
Vinaigrette: In a medium bowl, stir huckleberries, sugar, mustard and honey until well blended. Add salt and pepper, mix well. Blend in balsamic vinegar and mix with a hand mixer for 2 minutes. With mixer still running on low, slowly add olive oil.
Chutney: Heat olive oil in a medium saute pan over medium-high heat. Saute onion, ginger and jalapeño. Add remaining ingredients and simmer over medium heat until reduced by one-quarter to half (about 45 minutes to 1 hour). Adjust seasoning with salt and pepper (you may adjust the consistency by adding more or less sugar — more sugar will be thicker and sweeter, less sugar will be a little thinner and more tart).
Rinse pork tenderloin and remove any silver skin or fat. Cut to desired size and marinate overnight in huckleberry vinaigrette. Grill over high heat to desired doneness, basting the meat with some of the remaining marinade.
Serve immediately with huckleberry chutney. (Any leftover vinaigrette not used as marinade is great on salads. Use marinades only one time and discard.)
