Mojito Marinated Pork Tenderloin with Roasted Pineapple Chutney

Pork
Mojito Marinated Pork Tenderloin with Roasted Pineapple Chutney
18
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

  1. Sprinkle 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).
  2. Meanwhile, 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.
  3. Heat 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.
  4. Meanwhile, 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.
  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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