Marinated Pork Tenderloin with Bartlett Pear Chutney

Marinated Pork Tenderloin with Bartlett Pear Chutney
  • 6 servings
  • 0:35 Preparation
  • 1:20 Cooking
  • 7:55 Total Time

Ingredients

Add all
  • 2 lb
    (1 kg)

    pork tenderloin

  • marinade:

  • 1 cup
    (250 mL)

    red wine vinegar

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 1 Tbsp.
    (15 mL)

    finely grated orange peel

  • 1 Tbsp.
    (15 mL)

    finely grated fresh ginger

  • 1/2 tsp.
    (2 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)

    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)

    all spice

  • 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.

Source: Poires de la Californie

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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