Pork Tenderloin with Cherry and Mango Chutney

Name: Pork Tenderloin with Cherry and Mango Chutney
Total time: 3600 s
Yield: 4 servings
Ingredients: 1 pork tenderloin; 1 teaspoon ancho powder; 1 teaspoon cumin; 1 teaspoon paprika sweet or smoked; 1/2 teaspoon coriander; 1/2 teaspoon spices Chinese five-; 1 tablespoon olive oil; 1 cup pitted cherries fresh or frozen; 1 cup mango fresh or frozen, chopped; 1 onions diced; 1/4 cup dried cranberries; 1 tablespoon ginger peeled & finely grated; 1/2 teaspoon red pepper flakes; 2 teaspoons Chinese five-spice powder Chinese; 1/4 teaspoon nutmeg; 1/4 teaspoon cardamom; 3/4 cup red wine vinegar; 1/3 cup sugar; 1/3 cup light brown sugar; 1 teaspoon kosher salt; 1/2 cup polenta corn meal medium grind; 1 cup whole milk; 1 cup water; 2 tablespoons unsalted butter; 2 tablespoons parmesan cheese or pecorino cheese, grated; kosher salt; cracked black pepper Freshly

Pork

27Ingredients

550Calories

60Minutes

Ingredients

servings:

1 pork tenderloin
1 teaspoon ancho powder
1 teaspoon cumin
1 teaspoon paprika (sweet or smoked)
1/2 teaspoon coriander
1/2 teaspoon spices (Chinese five-)
1 tablespoon olive oil
1 cup pitted cherries (fresh or frozen)
1 cup mango (fresh or frozen, chopped)
1 onions (diced)
1/4 cup dried cranberries
1 tablespoon ginger (peeled & finely grated)
1/2 teaspoon red pepper flakes
2 teaspoons Chinese five-spice powder (Chinese)
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
3/4 cup red wine vinegar
1/3 cup sugar
1/3 cup light brown sugar
1 teaspoon kosher salt
1/2 cup polenta corn meal (medium grind)
1 cup whole milk
1 cup water
2 tablespoons unsalted butter
2 tablespoons parmesan cheese (or pecorino cheese, grated)
kosher salt
cracked black pepper (Freshly)

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Directions

1For the chutney, add all of the ingredients to a medium size pot and bring to a simmer. Put the lid on the pot and simmer for 40 minutes. Remove lid and give it a taste after 40 minutes, it may need a little more sugar or vinegar to taste. Cook with the lid off for another 5-10 minutes until the mixture has thickened up a little bit, but know that it will become even thicker once is cools.
2 While the chutney is cooking, make the spice rub for the pork by combining the ancho chile powder and next4 ingredients in a small bowl, mix well. Season the tenderloin with a generous pinch of salt and spice rub all over, let sit at room temperature for 20 minutes, and pre-heat oven to 400 degrees F.
3 Pre-heat a large cast iron or steel pan over medium-high heat with 1 tablespoon of olive oil. Sear the tenderloin on one side for 2 minutes, or until nicely browned. Flip and repeat on the second side. Move the tenderloin to a sheet tray lined with tin foil and roast in the oven until the internal temperature is 150 degrees F, about 15 minutes. When the tenderloin is ready, move it to a clean platter and let it rest under some tin foil for 10 minutes so the juices can re-distribute.
4 While the tenderloin is cooking, make the polenta by bringing the water and milk to a boil in a medium size pot. Add the cornmeal along with 1 teaspoon of salt and a couple cracks of pepper. Whisk well and simmer the mixture on medium-low heat for about 20 minutes, whisking often. Give the mixture a taste after 10 minutes, it will definitely need more salt. After 20 minutes the mixture should have a thick consistency and the texture should be creamy. Turn the heat off, stir in the butter and cheese, set aside.
5 Slice the pork into medallions and serve with some of the chutney and polenta, enjoy!

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