Tamarind Pork with Pineapple-Ginger Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Tamarind is a pod containing sticky, tart pulp and large seeds. Tamarind paste is more convenient, as it's seedless. Buy it at Asian, Latin, or Indian markets. Or substitute 2 tablespoons lime juice for less-complex flavor. Ingredients:
1 1/2 teaspoons butter |
1 cup chopped onion |
1 tablespoon grated peeled fresh ginger |
1 serrano chile, seeded and minced |
3 cups chopped pineapple |
1/4 cup light brown sugar |
2 tablespoons gold rum |
1/4 teaspoon salt |
1/4 cup chopped fresh cilantro |
1/8 teaspoon ground red pepper |
1 tablespoon sweet chili sauce |
1 tablespoon lower-sodium soy sauce |
1 teaspoon rice vinegar |
2 teaspoons tamarind paste |
2 (1-pound) pork tenderloins |
3/4 teaspoon salt |
3/4 teaspoon freshly ground black pepper |
1 tablespoon canola oil |
Directions:
1. To prepare chutney, melt butter in a small saucepan over medium heat. 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.
2. Preheat oven to 400°.
3. To prepare pork, combine chili sauce and next 3 ingredients (through tamarind), stirring to combine. Reserve half of soy mixture. Heat a cast-iron grill pan over medium-high heat. Sprinkle pork with 3/4 teaspoon salt and black pepper; coat pork with oil. Add pork to pan; sauté 4 minutes on 1 side or until browned. Brush pork with half of soy mixture; turn pork over. Place pan in oven; bake at 400° for 16 minutes or until a thermometer inserted in the thickest portion of pork registers 155° (slightly pink). Remove pork from pan; let stand 10 minutes. Brush pork evenly with reserved soy mixture. Slice pork crosswise into 1/2-inch-thick medallions. Serve with chutney.
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