Marinated Pork Tenderloin with Bartlett Pear Chutney
| Preparation: | 35 min |
| Marinating/Waiting: | 6 h |
| Cooking: | 1 h 20 min |
| Total: | 7 h 55 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | California pears |
Recipe ingredients
- 2 lb (1 Kg) Gourmet à la carte pork tenderloin
- Marinade
- 1 cup (250 mL) Irresistibles red wine vinegar*
- 2 Tbsp. (30 mL) Irresitibles extra virgin olive oil*
- 1 Tbsp. (15 mL) finely grated orange peel
- 1 Tbsp. (15 mL)finely grated fresh ginger
- 1/2 tsp. (2,5 mL) black pepper
- Pear Chutney
- 3 slightly under-ripe California Bartlett pears, peeled, cored, and chopped
- 1 medium onion, chopped
- 1/4 cup (60 mL) Irresistibles red wine vinegar*
- 1/4 cup (60 mL)brown sugar*
- 1 Tbsp. (15 mL) finely grated orange peel
- 1 Tbsp. (15 mL) finely grated fresh ginger
- 1/4 tsp. (1 mL) allspice
- 1 clove garlic, minced
- 2 Tbsp. (30 mL) dried cranberries
Preparation
Rinse tenderloin and pat dry. In a large shallow pan, combine all marinade ingredients. Place pork in pan and turn to coat. Cover, place in refrigerator and let marinate several hours or overnight. Meanwhile, combine all chutney ingredients except cranberries in a medium saucepan; stir well to combine. Cover and simmer for 55 minutes over very low heat. Stir in cranberries and cook for 5 minutes more. Let cool. To prepare meat, place over medium hot coals and grill for 15 to 20 minutes, or until meat reaches 160 degrees internally, brushing liberally with marinade several times during grilling. Remove from grill and let stand for 5 minutes. Cut meat into 1/4-inch thick slices and serve with chutney.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
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