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Pear Chutney With Glazed Tenderloin
1/4 cup packed brown sugar
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 pork tenderloins, about 1 1/2 pounds
Preheat broiler. In small bowl, prepare glaze by mixing together brown sugar, vinegar and mustard, set aside. Rub tenderloins with salt and black pepper and place on rack in broiling pan.
With broiling pan 5 to 7 inches from source of heat, broil tenderloins 8 minutes. Brush with some brown-sugar glaze and broil 2 minutes longer. Turn tenderloins and broil 8 minutes.
Brush with remaining brown-sugar glaze and broil 2 minutes longer or until tenderloins are still slightly pink in center, internal temperature of meat should be 160 degrees on meat thermometer.
Place tenderloins on cutting board. Holding knife at an angle, thinly slice tenderloins. Spoon warm chutney over pork slices to serve.
Serves 4.
Pear Chutney:
28 ounce can pear halves in heavy syrup
1/3 cup pickled sweet red peppers, drained and chopped
1/4 cup dark seedless raisins
2 teaspoons cider vinegar
1 teaspoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 green onion, chopped
Drain syrup from canned pears, reserve 1/2 cup syrup and cut pears into 1/2 inch chunks. In 2 quart saucepan, heat red peppers, raisins, vinegar, brown sugar, ginger, salt, black pepper and reserved pear syrup to boiling point over high heat.
Reduce heat to medium and cook 5 minutes. Reduce heat to low and stir in pears and green onion and cook, covered, 5 minutes longer.
Yields 2 1/2 cups.
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Pear Chutney With Glazed Pork Tenderloin
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Category: Recipes
Prep Time: Cook Time: Total Time:
Pear Chutney With Glazed Tenderloin
1/4 cup packed brown sugar
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 pork tenderloins, about 1 1/2 pounds
Preheat broiler. In small bowl, prepare glaze by mixing together brown sugar, vinegar and mustard, set aside. Rub tenderloins with salt and black pepper and place on rack in broiling pan.
With broiling pan 5 to 7 inches from source of heat, broil tenderloins 8 minutes. Brush with some brown-sugar glaze and broil 2 minutes longer. Turn tenderloins and broil 8 minutes.
Brush with remaining brown-sugar glaze and broil 2 minutes longer or until tenderloins are still slightly pink in center, internal temperature of meat should be 160 degrees on meat thermometer.
Place tenderloins on cutting board. Holding knife at an angle, thinly slice tenderloins. Spoon warm chutney over pork slices to serve.
Serves 4.
Pear Chutney:
28 ounce can pear halves in heavy syrup
1/3 cup pickled sweet red peppers, drained and chopped
1/4 cup dark seedless raisins
2 teaspoons cider vinegar
1 teaspoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 green onion, chopped
Drain syrup from canned pears, reserve 1/2 cup syrup and cut pears into 1/2 inch chunks. In 2 quart saucepan, heat red peppers, raisins, vinegar, brown sugar, ginger, salt, black pepper and reserved pear syrup to boiling point over high heat.
Reduce heat to medium and cook 5 minutes. Reduce heat to low and stir in pears and green onion and cook, covered, 5 minutes longer.
Yields 2 1/2 cups.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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