Mojito-Marinated Pork Tenderloin With Roasted Pineapple Chutney


Difficulty:

This mojito-inspired marinade infuses your pork tenderloin with bold flavors of mint, citrus and spice. Serve with pineapple chutney to bring island vibes to your next dinner party – no drink umbrella required.

Ingredients

  • 1 1/4 lb Chairman’s Reserve® Prime pork tenderloin (this may be two pieces)
  • Salt, to taste
  • Pepper, to taste

Marinade:

  • 1 cup orange juice (no pulp)
  • 1/3 cup brown sugar, packed
  • 1/4 cup extra virgin olive oil, plain or citrus-flavored
  • 1/4 cup fresh mint, finely chopped
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon dry mustard

Chutney:

  • 4 slices fresh pineapple, 1/2 inch thick
  • 2 tablespoons butter, melted
  • 2 tablespoons brown sugar
  • 1 tablespoon dark rum
  • 2 tablespoons orange juice (no pulp)
  • 1/3 cup golden raisins
  • 1/4 cup sweet onion, chopped (Vidalia)
  • 2 teaspoons fresh mint, chopped
  • 1/4 teaspoon fine sea salt (or more to taste)

Directions

  • 1. Sprinkle surface of tenderloin with salt & pepper and place in a glass baking dish. Whisk together all marinade ingredients and cover tenderloin with marinade. Marinate in the refrigerator for 1 to 2 hours, turning pork occasionally. Remove pork from marinade (discarding excess).
  • 2. Meanwhile, preheat broiler. Place pineapple slices on a parchment-lined baking sheet. Mix together the melted butter and brown sugar, brush half of the butter mixture onto top surfaces of pineapple slices. Broil for 2 minutes. Turn pineapple slices over and brush with remaining butter mixture. Broil for 1 to 2 minutes more or until slightly softened. When pineapple has cooled, remove and discard peel and core; dice into small pieces.
  • 3. Heat oven to 350°F. In a large, heavy oven-safe skillet*, sear pork over medium-high heat for 2-3 minutes or until all sides are lightly brown. Roast tenderloin in skillet, uncovered, in oven for 20 to 27 minutes or until the internal temperature reaches 145°F. Let pork sit at room temperature for 5-10 minutes before slicing into 1 1/2 inch thick slices.
  • 4. Meanwhile, plump raisins in rum and orange juice in a saucepan over low heat for 5 minutes. Remove from heat, add pineapple and remaining chutney ingredients, and stir to blend.
  • 5. To serve, lay the pork (slices overlapping) on a heated serving platter and spoon chutney down the center of tenderloin. Garnish with mint sprigs and serve with steamed Jasmine rice, if desired.
  • Serves 4.
  • *If you do not have an oven-safe skillet, sear the tenderloin in a large heavy skillet, then transfer the tenderloin to a baking pan.
  • Chutney makes 2 1/4 cups
  • Recipe and Photo Courtesy of The Pork Checkoff