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Marinated Pork Tenderloin with Bartlett Pear Chutney
2013-08-06
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
Poires de la Californie
0
0
0
0
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 pear, 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
-
![]()
Gluten-free -
![]()
Lactose-free
6
servings
0:35
Preparation
1:20
COOKING
7:55
TOTAL TIME
Ingredients
-
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 pear, 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
Legal Notice
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.
