Pork Tenderloin With Tangy Pineapple Pepper Chutney Sauce Food

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PORK TENDERLOINS WITH PINEAPPLE-MINT CHUTNEY



Pork Tenderloins with Pineapple-Mint Chutney image

Provided by Food Network Kitchen

Time 5h

Yield 6 servings

Number Of Ingredients 11

1 teaspoon coriander seeds
8 whole allspice berries
4 whole cloves
1 cup cold water
3 tablespoons kosher salt, plus additional for seasoning
2 tablespoons dark brown sugar
1/4 cup chopped fresh ginger with peel
4 cloves garlic
1 cup dark rum
3 pork tenderloins
Freshly ground black pepper

Steps:

  • For the brine: Crush the spices with the bottom of a saucepan. Put spices in a saucepan and toast, swirling pan over medium heat for 3 minutes. Add water, 3 tablespoons salt, brown sugar, ginger, and garlic to the pan. Bring to a boil, remove from heat, and stir in the rum; cool to room temperature. Remove silver skin from tenderloins and place in a bowl or shallow container. Pour the brine over the tenderloins. Cover and refrigerate 1 to 4 hours.
  • For the chutney: Put the coriander, allspice, and cloves in a small skillet and toast, swirling pan, over medium-high heat until fragrant, about 30 seconds. Crush spices with a heavy pan or a mortar and pestle. Heat butter in a small saucepan over medium-high heat. Add ginger, garlic, and jalapeno and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add toasted spices, vinegar, and sugar and stir util dissolved. Stir in pineapple and salt Bring to a boil, reduce heat to low, and simmer until slightly thickened, about 20 minutes. Cool, then stir in scallions, mint, and lime juice.
  • Prepare an outdoor grill with a medium-high fire for direct and indirect grilling.
  • Remove the tenderloins from the brine and pat dry. Brush the grill grate lightly with vegetable oil. Season tenderloins with coarsely ground black pepper and salt to taste. Grill the tenderloins over direct heat util each side is golden brown, about 6 minutes per side. Move the meat over to the cool side of the grill, cover with a disposable aluminum pan, and cook until an instant-read thermometer inserted in the center reads at least 145 F for medium, about 6 to 8 minutes more. Let rest 5 minutes before slicing. Slice the tenderloins into medallions and serve with the chutney.

TANGY PORK TENDERLOIN



Tangy Pork Tenderloin image

A simple marinade adds sweet flavor and tangy zip to juicy pork. "No one will ever guess there are only four ingredients in this sauce," reports Christopher Bingham of Lansing, Michigan. "For a spicier version, add more chili powder," he recommends.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 5

2 pork tenderloins (1 pound each)
2/3 cup honey
1/2 cup Dijon mustard
1/4 to 1/2 teaspoon chili powder
1/4 teaspoon salt

Steps:

  • Place pork tenderloins in a large resealable plastic bag or shallow glass container. In a bowl, combine the remaining ingredients; set aside 2/3 cup. Pour remaining marinade over pork; turn to coat. Seal or cover and refrigerate for at least 4 hours, turning occasionally. , Drain and discard marinade. Grill pork, covered, over indirect medium heat for 8-9 minutes on each side or until meat juices run clear and a thermometer reads 160°-170°. , In a saucepan, warm the reserved sauce; serve with pork.

Nutrition Facts :

PORK TENDERLOIN WITH PINEAPPLE SALSA



Pork Tenderloin with Pineapple Salsa image

The fresh salsa makes this dish perfect for a hot summer night or picnic.

Provided by zorra65

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 6

Number Of Ingredients 10

2 (1 pound) pork tenderloins
3 tablespoons brown sugar
3 tablespoons Dijon mustard
¾ teaspoon minced fresh ginger root
2 cups chopped fresh pineapple
⅓ cup chopped red bell pepper
1 small jalapeno pepper, seeded and chopped
2 green onions, chopped
1 tablespoon minced fresh cilantro
1 tablespoon brown sugar

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a shallow roasting pan with aluminum foil.
  • Place pork in roasting pan. Combine 3 tablespoons brown sugar, mustard, and ginger in bowl; spread over pork.
  • Bake in preheated oven until juices run clear and a meat thermometer reads 160 degrees F (71 degrees C), about 35 to 40 minutes. Let stand 10 minutes before slicing.
  • Combine pineapple, peppers, green onions, cilantro, and 1 tablespoon brown sugar in a bowl. Serve with pork.

Nutrition Facts : Calories 206.7 calories, Carbohydrate 18.7 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 1.1 g, Protein 23.9 g, SaturatedFat 1.2 g, Sodium 243.1 mg, Sugar 14.7 g

GRILLED PORK WITH PINEAPPLE CHUTNEY



Grilled Pork with Pineapple Chutney image

Simple, sweet, and spicy dish with pineapple and pork.

Provided by CityBornSouthern Living

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 1h30m

Yield 4

Number Of Ingredients 14

2 ½ pounds boneless center-cut pork loin chops
2 tablespoons Caribbean-style rub, or to taste
2 cups teriyaki marinade
½ fresh pineapple, diced
1 large yellow onion, chopped
3 serrano peppers, chopped
1 cup apple cider vinegar
1 cup brown sugar
1 cup pineapple juice
½ cup grated fresh ginger root
2 tablespoons minced garlic
1 teaspoon mustard seeds
1 teaspoon salt
1 cup golden raisins

Steps:

  • Place pork chops in a large resealable container and season liberally with rub. Pour marinade over and seal. Place in the refrigerator for at least 1 hour, or up to 24 hours.
  • While pork is marinating, combine pineapple, onion, serrano peppers, vinegar, brown sugar, pineapple juice, ginger, garlic, mustard seeds, and salt in a large saucepan. Bring to a slow, simmering boil. Reduce heat to low and simmer, stirring every 5 to 10 minutes, until thickened, about 45 minutes total. Remove chutney from heat, top with golden raisins, and allow to cool slightly, 10 to 15 minutes.
  • Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Remove pork from the refrigerator; discard remaining marinade.
  • Cook pork chops on the preheated grill, making sure the coals are not too hot, until an instant-read thermometer inserted into the centers reaches 145 degrees F (63 degrees C), 4 to 8 minutes per side, depending on thickness. Top with chutney.

Nutrition Facts : Calories 1111.7 calories, Carbohydrate 169 g, Cholesterol 163.1 mg, Fat 14.8 g, Fiber 6.1 g, Protein 74.8 g, SaturatedFat 4.9 g, Sodium 5453.4 mg, Sugar 146.7 g

PAN ROASTED PORK TENDERLOIN WITH TAMARIND-PINEAPPLE BARBEQUE SAUCE AND BUTTERMILK AND CASCABEL CHILE ONION RINGS



Pan Roasted Pork Tenderloin with Tamarind-Pineapple Barbeque Sauce and Buttermilk and Cascabel Chile Onion Rings image

Provided by Bobby Flay

Categories     main-dish

Time 4h

Yield 4 servings

Number Of Ingredients 21

8 cups chicken stock
2 tablespoons olive oil
1 Spanish onion, coarsely chopped
4 cloves garlic, coarsely chopped
1 tablespoon ancho chile powder
1 tablespoon pasilla chile powder
2 tablespoons tamarind paste
3 tablespoons brown sugar
1 cup chopped pineapple
Salt and freshly ground pepper
2 tablespoons olive oil
1 (2 pound) pork tenderloin
1 teaspoon ancho chile powder
salt and coarsely ground black pepper
1 cup all-purpose flour
3 cups buttermilk
Cayenne
Salt
3 large Spanish onions, peeled cut into 3/4-inch rings
4 cups peanut oil
2 cups seasoned flour (salt and pepper)

Steps:

  • Place chicken stock in a medium saucepan over high heat and reduce to 4 cups. Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the chile powders and cook for 2 minutes. Add the reduced stock and bring to a simmer, whisk in the tamarind paste and brown sugar. Add the pineapple and cook over medium-low heat until the pineapple is very soft, 30 to 40 minutes. Place the mixture, in batches, in a blender and strain into a clean saucepan. Cook for 15 to 20 minutes until reduced slightly. Season with salt and pepper to taste.
  • Preheat oven to 400 degrees F. Heat olive oil in a medium saute pan over high heat. Season the pork with the ancho powder, salt and coarsely ground black pepper. Sear well on all sides until golden brown. Place pan in the oven and continue cooking for 8 to 10 minutes until the pork is just cooked through. Remove and let rest 10 minutes before slicing on bias. Spoon sauce onto platter, top with pork slices, drizzle with sauce.
  • In a mixing bowl, combine the flour, buttermilk, cayenne and salt to taste to make a batter. Soak the onion rings in the batter for 2 hours or longer in the refrigerator. When ready to fry, heat the oil to 375 degrees F, or until a drop of batter sizzles. Dredge the onion rings in seasoned flour and fry, turning, in batches, until tender and golden brown, 3 to 4 minutes. Drain on paper towels and season with salt. Serve immediately.

TROPICAL SWEET AND SPICY PORK TENDERLOIN



Tropical Sweet and Spicy Pork Tenderloin image

When we crave something sweet and spicy, pork tenderloin cooked with chipotle, barbecue sauce and pineapple really delivers. -Cynthia Gerken, Naples, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 pork tenderloin (1 pound), cut into 1-in. cubes
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 medium onion, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
1 cup chicken stock
1 can (20 ounces) pineapple tidbits, drained
1 cup honey barbecue sauce
1/2 cup packed brown sugar
2 finely chopped chipotle peppers plus 2 teaspoons adobo sauce
2 tablespoons reduced-sodium soy sauce
Hot cooked rice

Steps:

  • Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Add pork; cook until browned, 4-6 minutes. Remove., In same skillet, cook onion and pepper until softened, 2-4 minutes. Add garlic; cook 1 minute. Return pork to pan; stir in chicken stock. Cook, covered, until pork is tender, about 5 minutes., Stir in next 5 ingredients; simmer, uncovered, until sauce is thickened, about 5 minutes. Serve with rice.

Nutrition Facts : Calories 539 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 1374mg sodium, Carbohydrate 82g carbohydrate (72g sugars, Fiber 2g fiber), Protein 25g protein.

GLAZED PORK TENDERLOIN WITH PINEAPPLE



Glazed Pork Tenderloin With Pineapple image

Make and share this Glazed Pork Tenderloin With Pineapple recipe from Food.com.

Provided by kitchenslave03

Categories     Pork

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

4 slices fresh pineapple, 1/2 inch thick
3 tablespoons hoisin sauce
2 teaspoons fresh ginger, peeled and grated
1 garlic clove, minced
1 teaspoon Dijon mustard
1 1/2 lbs pork tenderloin, trimmed
coarse salt
pepper

Steps:

  • Heat broiler. Place pineapple on foil lined baking sheet.
  • In small bowl, combine hoisin, ginger, garlic, and mustard. Place pork on a broiler pan fitted with a rack. Brush with hoisin mixture; season with salt and pepper.
  • Place pork in broiler about 4 inches from heat. Place pineapple in oven on rack under rack pork is on. Broil pork until is registers 155 degrees, 15 to 20 minute Remove from broiler (let rest at least 10 min before slicing; temp will rise to 160). Turn pineapple slices; cook til browned in spots, about 10 min more.
  • Halve pineapple slices; arrange on platter with sliced pork. Drizzle with pan juices; season with salt and pepper. Serve with Quick Ginger Sauce.
  • Quick Ginger Sauce:In small bowl, stir together 2 T each hoisin and pineapple juice, 2 t grated fresh ginger, and 1 t soy sauce. Season with pepper.

Nutrition Facts : Calories 300.8, Fat 9.8, SaturatedFat 3.3, Cholesterol 112.6, Sodium 292.2, Carbohydrate 16.4, Fiber 1.6, Sugar 11.1, Protein 35.9

PINEAPPLE PORK TENDERLOIN



Pineapple Pork Tenderloin image

This is the tastiest roast I've ever made! I found the recipe on southernfood.about.com and modified it to be more flavorful. I couldn't resist sharing something this tasty.

Provided by SoulofaJedi

Categories     Pineapple

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 10

3 lbs pork tenderloin, trimmed
16 ounces crushed pineapple (fresh or canned)
1 green pepper, chopped
3/4 cup pineapple juice
2 tablespoons brown sugar
2 tablespoons light soy sauce
1/2 clove garlic, minced
1/4 teaspoon basil
1 1/2 tablespoons cornstarch
salt and pepper

Steps:

  • Trim the tenderloin.
  • Place tenderloin in crockpot.
  • Season with salt and pepper.
  • Combine 8 oz of pineapple, 1/4 cup of the pineapple juice, brown sugar, soy sauce, garlic, and basil.
  • Pour over tenderloin.
  • Cover and cook on low for six hours.
  • Remove the pineapple (as it will be well on its way to brown and dried) and top the roast with the remaining 8 oz of pineapple and green peppers.
  • Cook on low for another two hours.
  • Remove the roast, green pepper and pineapple, and drain the juice into a saucepan.
  • Return the roast, peppers and pineapple to the crockpot.
  • Skim as much fat as possible from the reserve liquid, and add water until there's 1 1/2 cups.
  • Stir the cornstarch into the remaining 1/2 cup of pineapple juice.
  • Add this mixture to the reserve liquid and cook until thickened.
  • Pour over roast.
  • Serve with rice or noodles.

Nutrition Facts : Calories 551.1, Fat 12.2, SaturatedFat 4, Cholesterol 221.3, Sodium 685, Carbohydrate 35.4, Fiber 1.6, Sugar 28.6, Protein 72.2

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