| Level: | Easy |
| Total: | 5 hr |
| Prep: | 15 min |
| Inactive: | 4 hr |
| Cook: | 45 min |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 418 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 53 g |
| Cholesterol | 164 mg |
| Sodium | 136 mg |
Reviews
Chutney recipe is missing!!!
where is the chutney recipe
Note the photo, a bit pink so that it tastes good. This is how an actual chef would cook it. And for good reason, as medium is over-cooked.
Try this with pork chops as well. There is simply no need to kill them.
The recipe is tasty if cooked reasonably. If the chutney recipe is just too much right now, go to the store and get bottled chutney. There are many varieties and you should be able to find one that is similar to this recipe. They seem to have good ingredients and last a long time in the fridge.
the pork itself ended up being a bit salty from the brine, but the chutney was absolutely great!