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Pork tenderloin is a lean, succulent cut of meat, with very little fat. Because of this you will need to season it liberally. Use granny smith apples as a base to accompany the pork. They hold their shape and impart the perfect flavor. First prepare the chutney, then the pork. When serving, be sure that you cut the pork against the grain to aid in maintaining the tenderness of the meat.
Determined to become a successful chef, Kevin worked part-time at various restaurants while carrying a full course load in school at the Art Institute of Atlanta. After graduating with honors, he went on to hold positions at several well-known Atlanta restaurants including Atlanta Grill at The Ritz-Carlton, Two Urban Licks and Woodfire Grill. In 2006, he and his wife Callie moved out west to Portland, Oregon, where he worked as the Executive Sous Chef at Fife Restaurant. Missing friends and family, they returned to Atlanta last year and Kevin became the Executive Chef at Woodfire Grill, where he is also a partner. Hot wings are his favorite junk food, and the five ingredients he keeps on hand at all times are banyuls vinegar, smoked pork, espelette pepper, lemon oil and lard.
