3 Reviews

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! ;-)

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gailanng July 05, 2009

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.

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Mustang Sally 54269 June 22, 2009

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.

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GIAD August 26, 2006
Spiked Pork Tenderloin with Sunny Pear Chutney