Mojito Marinated Pork Tenderloin with Roasted Pineapple Chutney

Pork
Mojito Marinated Pork Tenderloin with Roasted Pineapple Chutney
0
18
530
60

Description

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.

Ingredients

1 1/4 pounds 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 teaspoon cinnamon
1/2 teaspoon dry mustard
4 slices fresh pineapple (1/2-inch thick)
2 tablespoons butter (melted)
2 tablespoons brown sugar
1 tablespoon dark rum
2 tablespoons orange juice (no pulp)
1/3 cup golden raisins
1/4 cup sweet onion (chopped, Vidalia)
2 teaspoons fresh mint (chopped)
1/4 teaspoon fine sea salt (or more to taste)

Directions

1Sprinkle surface of tenderloin with salt & pepper and place in a glass baking dish. Whisk together all marinade ingredients and cover tenderloin with marinade. Marinate in the refrigerator for 1-2 hours, turning pork occasionally. Remove pork from marinade (discarding excess).
2Meanwhile, preheat broiler. Place pineapple slices on a parchment-lined baking sheet. Mix together the melted butter and 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.
3Heat oven to 350 degrees F. In a large, heavy oven-safe skillet*, 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.
4Meanwhile, plump raisins in rum and orange juice in a saucepan over low heat for 5 minutes. Remove from heat, add pineapple and remaining chutney ingredients, and stir to blend.
5To 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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NutritionView more

530Calories
Sodium20%DV470mg
Fat38%DV25g
Protein63%DV32g
Carbs15%DV44g
Fiber8%DV2g

PER SERVING *

Calories530Calories from Fat230
% DAILY VALUE*
Total Fat25g38%
Saturated Fat7g35%
Trans Fat
Cholesterol105mg35%
Sodium470mg20%
Potassium930mg27%
Protein32g63%
Calories from Fat230
% DAILY VALUE*
Total Carbohydrate44g15%
Dietary Fiber2g8%
Sugars36g72%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.