Spiked Pork Tenderloin with Sunny Pear Chutney
Ready In: 2 hrs 30 mins
Serves: 6-8
Ingredients
- 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 7/8ounce) 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
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off