Grilled Lemongrass Cilantro Marinated Pork Tenderloin with Pineapple Chutney

A melting pot of flavor, this recipe is sure to impress!

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Recipe

Adjust Servings

Yield
Servings
Recipe CategoriesPork

Ingredients

Pork Tenderloin

1⁄2Cupextra-virgin olive oil
1⁄4Bunchcilantro, chopped coarsel, about 1/4 cup
1⁄4Bunchgreen onions, coarsely chopped, about 1/3 cup
2stalklemongrass, white part only, thinly sliced
1eachjalapeno chile, seeded and chopped
1Clovegarlic, small & peeled
1Teaspooncoarse kosher salt
1⁄2Teaspoonfreshly ground black pepper
2Tablespoonfresh lime juice
2each1 lb. pork tenderloins

Pineapple Chutney

1⁄4Cupolive oil
2eachmedium Maui onions, cut into 1/2” cubes
1eachred bell pepper, cut into 1/4” cubes
1⁄4Cupginger, peeled and minced
2Poundor 3 lbs. pineapple, peeled, cored and cut into 1/2" cubes
1⁄2Cupcider vinegar
1Cuporange juice
1⁄2Cuppacked light brown sugar
1Tablespooncurry powder
1 1⁄2Teaspoondried red pepper flakes
 eachsalt and coarsely ground black pepper
2Tablespooncilantro, finely chopped
1Tablespoonmint leaves, finely chopped

Instructions

Pork Tenderloin

  1. Purée olive oil, cilantro, green onions, lemongrass, jalapeno, garlic, salt, and pepper in blender until smooth. (Marinade can be made one day ahead: cover and chill, then reblend.)
  2. Whisk in lime juice.
  3. Slice each pork tenderloin into four slices about 1 ½” thick for a total of 8 medallions.
  4. Marinate pork in the refrigerator for 8 to 24 hours.
  5. Preheat barbecue or broiler to medium-high heat.
  6. Grill pork until thermometer inserted into thickest part registers 150°F, turning occasionally (about 20 minutes).
  7. Using tongs, transfer pork to a platter; let pork rest ten minutes.
  8. Arrange two medallions per plate.
  9. Serve with Pineapple Chutney.

Pineapple Chutney

  1. Heat oil in a 12” heavy skillet over moderately high heat until hot but not smoking.
  2. Sauté onions in olive oil, until softened.
  3. Add bell pepper and ginger and stir one minute more.
  4. Stir in pineapple, orange juice, vinegar, brown sugar, curry powder, and red pepper flakes.
  5. Simmer, stirring occasionally until thickened (about 15 minutes).
  6. Season with salt and pepper.
  7. When chutney is cool, stir in cilantro and mint leaves.
  8. Serve at room temperature.

Notes

Pineapple Chutney Preparation: If cilantro and mint leaves are omitted, the chutney will keep for about 2 weeks covered and chilled.

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