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.