Prep1 hr 45 mins
All I can say about this dish is "Wow!!" The pork absolutely melts in your mouth! One of our church members made this dish for the church staff when we were invited to her home for a Christmas luncheon. It was fabulous! We all begged for the recipe! For the complete elegant meal that we were served, please also check out "Green Chili Rice Bake", "Dot's Vegetable Casserole" and "Cherry-Cream Cheese Pie with Graham Cracker Crust". A meal that's a perfect "10"!
- 1⁄2 cup tequila
- 1 tablespoon brown sugar
- 2 tablespoons walnut oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1⁄2 teaspoon kosher salt
- 1 (2 7/8 ounce) package pork tenderloin
Sunny Pear Chutney
- 2 tangerines, sectioned and chopped or 1 (11 ounce) can mandarin oranges
- 2 bosc pears, chopped
- 2 tablespoons grated fresh ginger
- 1⁄2 cup raspberry vinegar
- 1⁄4 cup brown sugar
- 1 (3 inch) cinnamon sticks
- 1⁄4 teaspoon ground allspice
- 1⁄4 cup chopped walnuts
- 1⁄4 cup lime juice
- 1⁄4 teaspoon ground red pepper
- Combine first seven ingredients in a large shallow dish.
- Add pork.
- Cover and chill 30 minutes, turning occasionally.
- Remove pork from marinade.
- Bring marinade to a boil in a saucepan; keep warm.
- Place pork on a lightly greased rack in a roasting pan.
- Bake at 375 degrees for 30-35 minutes or until a meat thermometer inserted in thickest portion registers 160 degrees, basting often with reserved marinade.
- Let stand 10 minutes before slicing.
- Serve with Sunny Pear Chutney (directions below).
- To make the Chutney, cook first seven ingredients in a large saucepan over medium heat 20 minutes.
- Stir in walnuts, lime juice, and red pepper.
- Cook 10 minutes.
- Cool slightly.
Superb! I added fresh garlic to the marinade and used my recipe for the Walnut Oil. I, also, sprinkled the pork liberally with a Cajun rub. Using chutney as a condiment was brilliant and found it to be quite nectarous. The tequila was just barely percepitable after being roasted, but truly infused a delicious and distinct flavoring. After having had to buy a bottle of tequila for this dish, I'm supposing I'll have to make good use of it...a round of Marguarita's on me! ;-)
I wanted to try this recipe, however, I'm confused on the ingredients listed... for 6-8 servings it says 1 @ 2 7/8 oz pkg pork tenderloins. I think 3 oz of pork will be swimming in the chutney. I may try this one day when I feel brave enough to guess how much pork I should really use.
Absolutely DELIGHTFUL and very versitile/forgiving. Grilled the pork - YUM and had to make a couple substitutions for the chutney (rasp jam and white wine vinegar for rasp vineg. and granny smith apples for pears)still tremendously DELISH! We loved the little pepper touch to the sweet chutney. Thanks for the great dish.