Pork Tenderloins with Pineapple-Mint Chutney

Name: Pork Tenderloins with Pineapple-Mint Chutney
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 1 teaspoon coriander seeds; 2 Tbsps dark brown sugar; 237 milliliters dark rum; 59 milliliters chopped fresh ginger with peel; 4 cloves garlic; 3 Tbsps kosher salt, plus additional for seasoning; 3 pork tenderloins; 237 milliliters cold water; 8 whole allspice berries

Pork Tenderloins with Pineapple-Mint Chutney is a gluten free and dairy free main course. This recipe serves 6. One serving contains 1204 calories, 188g of protein, and 32g of fat. This recipe covers 50% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt, coriander seeds, ginger, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 5 hours.

Instructions

For the brine: Crush the spices with the bottom of a saucepan. Put spices in a saucepan and toast, swirling pan over medium heat for 3 minutes.

Ingredients you will need

Spices

Brine

Toast

Equipment you will use

Sauce Pan

Frying Pan

Add water, 3 tablespoons salt, brown sugar, ginger, and garlic to the pan. Bring to a boil, remove from heat, and stir in the rum; cool to room temperature.

Ingredients you will need

Brown Sugar

Garlic

Ginger

Water

Salt

Rum

Equipment you will use

Frying Pan

Remove silver skin from tenderloins and place in a bowl or shallow container.

Equipment you will use

Bowl

Pour the brine over the tenderloins. Cover and refrigerate 1 to 4 hours.

Ingredients you will need

Brine

Put the coriander, allspice, and cloves in a small skillet and toast, swirling pan, over medium-high heat until fragrant, about 30 seconds. Crush spices with a heavy pan or a mortar and pestle.

Ingredients you will need

Coriander

Allspice

Clove

Spices

Toast

Equipment you will use

Mortar And Pestle

Frying Pan

Heat butter in a small saucepan over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add ginger, garlic, and jalapeno and cook, stirring, until lightly browned and fragrant, about 3 minutes.

Ingredients you will need

Jalapeno Pepper

Garlic

Ginger

Add toasted spices, vinegar, and sugar and stir util dissolved. Stir in pineapple and salt Bring to a boil, reduce heat to low, and simmer until slightly thickened, about 20 minutes. Cool, then stir in scallions, mint, and lime juice.

Ingredients you will need

Lime Juice

Pineapple

Green Onions

Vinegar

Spices

Sugar

Mint

Salt

Prepare an outdoor grill with a medium-high fire for direct and indirect grilling.

Equipment you will use

Grill

Remove the tenderloins from the brine and pat dry.

Ingredients you will need

Brine

Brush the grill grate lightly with vegetable oil. Season tenderloins with coarsely ground black pepper and salt to taste. Grill the tenderloins over direct heat util each side is golden brown, about 6 minutes per side. Move the meat over to the cool side of the grill, cover with a disposable aluminum pan, and cook until an instant-read thermometer inserted in the center reads at least 145 F for medium, about 6 to 8 minutes more.

Ingredients you will need

Coarsely Ground Black Pepper

Vegetable Oil

Meat

Salt

Equipment you will use

Kitchen Thermometer

Grill

Frying Pan

Let rest 5 minutes before slicing. Slice the tenderloins into medallions and serve with the chutney.

Ingredients you will need

Chutney

Equipment

Ingredients

Servings:

6servings

Freshly ground black pepper 1teaspoon

coriander seeds 2Tbsps

dark brown sugar 237milliliters

dark rum 59milliliters

chopped fresh ginger with peel 4cloves

garlic 3Tbsps

kosher salt, plus additional for seasoning 3

pork tenderloins 237milliliters

cold water 8

whole allspice berries

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are great choices for Pork Tenderloin. 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 Durigutti Familia Malbec with a 4.5 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.