Pork Tenderloin with Rum Chutney

Name: Pork Tenderloin with Rum Chutney
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons About cayenne; 1 jar (12 1/2 oz., 1 cup) Major Grey mango chutney; 1 teaspoons About pepper; 2 pork tenderloins (about 1 lb. each); 59 milliliters rum; 2 teaspoons salad oil; 1 teaspoons About salt

You can never have too many main course recipes, so give Pork Tenderloin with Rum Chutney a try. This recipe covers 39% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 563 calories, 94g of protein, and 16g of fat. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up salt, major grey mango chutney, pepper, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

Trim and discard fat and any silvery membrane from pork.

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Pork

Sprinkle meat lightly with salt and pepper, and as much cayenne as you like.

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Salt And Pepper

Ground Cayenne Pepper

Meat

Set a 10- to 12-inch frying pan over high heat. When hot, add oil and swirl to coat pan.

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Cooking Oil

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Frying Pan

Add pork and brown on all sides, turning as needed, about 4 minutes total.

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Pork

Transfer meat to a 9- by 13-inch pan.

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Meat

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Frying Pan

Bake in a 400 oven until a thermometer inserted in center of thickest part of meat registers 155, about 15 minutes. Put meat on a platter, and let stand for 5 minutes.

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Meat

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Kitchen Thermometer

Oven

Meanwhile, add rum to the unwashed frying pan. Stir over medium heat to free browned bits, then pour these drippings into the roasting pan. Stir over low heat, mixing in chutney, until hot.

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Chutney

Rum

Equipment you will use

Roasting Pan

Cut pork on the diagonal into 1/2-inch-thick slices. Accompany with the chutney and salt and pepper to taste.

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Salt And Pepper

Chutney

Pork

Equipment

Ingredients

Servings:

1teaspoons

About cayenne 1jar

(12 1/2 oz., 1 cup) Major Grey mango chutney 1teaspoons

About pepper 2

pork tenderloins (about 1 lb. each)59milliliters

rum 2teaspoons

salad oil 1teaspoons

About salt

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Flechas De Los Andes Gran Malbec (OU Kosher) with a 4.7 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.