Spiked Pork Tenderloin with Sunny Pear Chutney

Spiked Pork Tenderloin with Sunny Pear Chutney

Overview

Prepare to be amazed by the succulent tenderness of this Spiked Pork Tenderloin with Sunny Pear Chutney recipe. It’s a dish that’s sure to impress with its delightful combination of flavors and textures. Perfect for a special occasion or a memorable weeknight dinner, this recipe promises a culinary experience that earns a perfect “10”.

Recipe Details

• Cook Time: 45 minutes
• Prep Time: 1 hour 45 minutes
• Total Time: 2 hours 30 minutes
• Serves: Recipe yields unspecified servings

Description

This dish has garnered rave reviews, particularly from its introduction at a Christmas luncheon where church staff were treated to its exquisite flavors. The pork tenderloin is prepared to melt-in-your-mouth perfection, making it a standout dish that leaves guests clamoring for the recipe.

Ingredients

• For the Pork Marinade:

  • 1/2 cup brown sugar
  • 1 tbsp walnut oil
  • 2 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp kosher salt
  • Juice and zest of tangerines or mandarin oranges

• For the Sunny Pear Chutney:

  • 2 bosc pears, peeled and diced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp raspberry vinegar
  • 1/2 cup brown sugar
  • 1/4 tsp cinnamon sticks
  • 1/4 tsp ground allspice
  • 1/4 cup walnuts, chopped
  • 1 tbsp lime juice
  • Pinch of red pepper flakes (optional)

Instructions

1. Marinating the Pork:

   • Combine brown sugar, walnut oil, dried rosemary, dried thyme, paprika, kosher salt, and citrus juice and zest in a large shallow dish.
   • Add the pork tenderloin, ensuring it is coated evenly with the marinade.
   • Cover and refrigerate for 30 minutes, turning occasionally to marinate evenly.

2. Preparing the Pork:

   • Preheat the oven to 375°F (190°C).
   • Remove the pork from the marinade and reserve the marinade.
   • Bring the reserved marinade to a boil in a saucepan and keep warm.

3. Roasting the Pork:

   • Place the marinated pork on a lightly greased rack in a roasting pan.
   • Bake for 30-35 minutes or until a meat thermometer inserted into the thickest part of the pork registers 160°F (71°C), basting often with the reserved marinade.
   • Remove from the oven and let the pork rest for 10 minutes before slicing.

4. Making the Sunny Pear Chutney:

   • In a large saucepan, combine diced pears, minced ginger, raspberry vinegar, brown sugar, cinnamon sticks, and ground allspice.
   • Cook over medium heat for 20 minutes, stirring occasionally.
   • Stir in chopped walnuts, lime juice, and a pinch of red pepper flakes (if using).
   • Continue cooking for an additional 10 minutes until the chutney thickens slightly.
   • Remove from heat and allow to cool slightly.

5. Serving:

   • Slice the rested pork tenderloin and serve with a generous spoonful of the warm Sunny Pear Chutney.

Nutritional Information (per serving)

• Calories: 188.3
• Total Fat: 8.5g
  • Saturated Fat: 0.9g
• Cholesterol: 8.6mg
• Sodium: 206.2mg
• Total Carbohydrates: 26.8g
  • Dietary Fiber: 3.1g
  • Sugars: 20.4g
• Protein: 4.1g

Reviews

• Aggregated Rating: 5 stars
• Review Count: 3

Additional Notes

This recipe pairs beautifully with complementary dishes like “Green Chili Rice Bake”, “Dot’s Vegetable Casserole”, and “Cherry-Cream Cheese Pie with Graham Cracker Crust”, completing a meal that promises to be a memorable gastronomic experience. The combination of flavors from the tender pork and the vibrant chutney makes it a standout choice for any occasion where you want to impress with your culinary skills and hospitality.