Tamarind Pork with Pineapple-Ginger Chutney

Name: Tamarind Pork with Pineapple-Ginger Chutney
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 2 teaspoons butter; 1 Tbsp canola oil; 59 milliliters chopped fresh cilantro; 1 Tbsp grated peeled fresh ginger; 0 teaspoons ground red pepper; 59 milliliters light brown sugar; 1 Tbsp lower-sodium soy sauce; 237 milliliters chopped onion; 710 milliliters chopped pineapple; 907 grams pork tenderloins; 1 teaspoon rice vinegar; 2 Tbsps gold rum; 0 teaspoons salt; 1 teaspoons salt; 1 serrano chile, seeded and minced; 1 Tbsp sweet chili sauce; 2 teaspoons tamarind paste

Tamarind Pork with Pineapple-Ginger Chutney is a gluten free main course. One portion of this dish contains approximately 24g of protein, 7g of fat, and a total of 243 calories. This recipe serves 8. From preparation to the plate, this recipe takes around 40 minutes. A mixture of salt, ground pepper, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the light brown sugar you could follow this main course with the Apricot tart with brown sugar & cinnamon pas

Instructions

To prepare chutney, melt butter in a small saucepan over medium heat.

Ingredients you will need

Chutney

Butter

Equipment you will use

Sauce Pan

Add onion, ginger, and chile to pan; cover and cook 6 minutes or until onion is tender. Uncover. Stir in pineapple and next 3 ingredients (through 1/4 teaspoon salt); bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until pineapple is tender, stirring occasionally. Cool 20 minutes; stir in cilantro and red pepper.

Ingredients you will need

Red Pepper