Mojito-Marinated Pork Tenderloin With Roasted Pineapple Chutney
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.
- 1 1/4 lb Chairman’s Reserve® Prime pork tenderloin (this may be two pieces)
- Salt, to taste
- Pepper, to taste
- 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
- 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)
- 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