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Mojito Marinated Pork Tenderloin with Roasted Pineapple Chutney
PORK18Ingredients
60Minutes
530Calories
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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
US|METRIC
4 SERVINGS
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Directions
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Directions
- 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).
- 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.
- 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.
- 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
- 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.
NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories530Calories from Fat230 |
% DAILY VALUE |
Total Fat25g38% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol105mg35% |
Sodium470mg20% |
Potassium930mg27% |
Protein32g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate44g15% |
Dietary Fiber2g8% |
Sugars36g |
Vitamin A10% |
Vitamin C130% |
Calcium8% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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