Mojito Marinated Pork Tenderloin with Roasted Pineapple Chutney Recipe | Yummly

Mojito Marinated Pork Tenderloin with Roasted Pineapple Chutney

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Mojito Marinated Pork Tenderloin with Roasted Pineapple Chutney

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Recipe from Michaela Rosenthal, winner of The National Pork Board’s “America’s Favorite Family Recipes Contest” in celebration of National Eat Dinner Together Week.


  • 1 1/4 lb. pork tenderloin (this may be two pieces)
  • salt (to taste)
  • pepper (to taste)
  • 1 cup orange juice (no pulp)
  • 1/3 cup brown sugar (packed)
  • 1/4 cup extra-virgin olive oil (plain or citrus-flavored)
  • 1/4 cup fresh mint (finely chopped)
  • 1/2 tsp. cinnamon
  • 1/2 tsp. dry mustard
  • 4 slices fresh pineapple (1/2-inch thick)
  • 2 Tbsp. butter (melted)
  • 2 Tbsp. brown sugar
  • 1 Tbsp. dark rum
  • 2 Tbsp. orange juice (no pulp)
  • 1/3 cup golden raisins
  • 1/4 cup sweet onion (chopped, Vidalia)
  • 2 tsp. fresh mint (chopped)
  • 1/4 tsp. fine sea salt (or more to taste)
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    1. Sprinkle surface of tenderloin with salt & pepper and place in a glass baking dish. Whisk together all marinade ingredients (1 cup orange juice, 1/3 cup packed brown sugar, 1/4 cup olive oil, 1/4 cup fresh mint, 1/2 tsp cinnamon, 1/2 tsp dry mustard) and cover tenderloin with marinade. Marinate in the refrigerator for 1-2 hours, turning pork occasionally. Remove pork from marinade (discarding excess).
    2. Meanwhile, preheat broiler. Place pineapple slices on a parchment-lined baking sheet. Mix together the melted butter and 2 Tbs brown sugar, brush half of the butter mixture onto top surfaces of pineapple slices. Broil for 2 minutes. Turn pineapple slices over and brush with remaining butter mixture. Broil for 1-2 minutes more or until slightly softened. When pineapple has cooled, remove and discard peel and core; dice into small pieces.
    3. Heat oven to 350 degrees F. In a large, heavy oven-safe skillet (If you do not have an oven-safe skillet, sear the tenderloin in a large heavy skillet, then transfer the tenderloin to a baking pan), sear pork over medium-high heat for 2-3 minutes or until all sides are lightly brown. Roast tenderloin in skillet, uncovered, in oven for 20-27 minutes or until the internal temperature reaches 145 degrees F. Let pork sit at room temperature for 5-10 minutes before slicing into 1 1/2-inch thick slices.
    4. Meanwhile, plump raisins in rum and 2 Tbs orange juice in a saucepan over low heat for 5 minutes. Remove from heat, add pineapple and remaining chutney ingredients (1/4 cup sweet onion, 2 tsp fresh mint, 1/4 tsp sea salt), and stir to blend. Chutney makes 2 1/4 cups
    5. To serve, lay the pork (slices overlapping) on a heated serving platter and spoon chutney down the center of tenderloin. Garnish with mint sprigs and serve with steamed Jasmine rice, if desired.
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