Pork Tenderloin & Cipollini with Grape and Mustard Seed Chutney - Rombauer Vineyards

Ingredients

• 2 qt ice cubes
• 1 cup medium-bodied white wine (Chardonnay)
• Kosher Salt
• 6 Tablespoons Sugar
• 8 Black peppercorns
• 1 tablespoon fennel seeds
• 6 fresh thyme sprigs
• 6 fresh Oregano sprigs
• 1-inch piece of fresh ginger, sliced
• 5 cloves garlic, smashed
• 1 bone-in pork loin, 5 ½ to 6 ½ lb., frenched and tied
• 3 tablespoons extra virgin olive oil
• Freshly ground black pepper
• 16 cipollini onions, peeled but left whole
• 3 fresh rosemary sprigs, plus leaves, for garnish
• 1/3 cup yellow mustard seeds
• 2 tablespoons grapeseed oil
• ½ cup diced shallots, minced
• 2 lb. small to medium seedless red grapes
• 1 cup Apple Cider Vinegar
• 1 star anise pod, finely ground
• 1 teaspoon ground coriander
• 2 teaspoons ground cinnamon
• ½ teaspoon kosher salt