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Marinated Pork Tenderloin with Bartlett Pear Chutney https://www.metro.ca/userfiles/image/recipes/filet-porc-marine-chutney-poires-5978.jpg PT35M PT1H20M PT7H55M
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.
6
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 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
Marinated Pork Tenderloin with Bartlett Pear Chutney

Marinated Pork Tenderloin with Bartlett Pear Chutney

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  • Gluten-free
  • Lactose-free
6
servings
0:35
Preparation
1:20
COOKING
7:55
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 lb
    (1 kg)
    pork tenderloin
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  • marinade
  • 1 cup
    (250 mL)
    red wine vinegar
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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    SAVE UP TO $4.11
    MASTRO EXTRA VIRGIN OLIVE OIL

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    $5.88 ea.

    1 L SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    finely grated orange peel
  • 1 Tbsp.
    (15 mL)
    finely grated fresh ginger
  • 1/2 tsp.
    (2 mL)
    black pepper
  • 3
    slightly under-ripe california bartlett pears, peeled, cored, and chopped
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    BOSC PEARS

    BOSC PEARS

    $1.69 /lb

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    COLD SNAP PEARS

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  • 1
    medium onion, chopped
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    3 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE

  • 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
Imprimer ma sélection

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

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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