Grilled Lemongrass Cilantro Marinated Pork Tenderloin with Pineapple Chutney
Grilled Lemongrass Cilantro Marinated Pork Tenderloin with Pineapple Chutney
A melting pot of flavor, this recipe is sure to impress!
Ingredients
- Pork Tenderloin
- 0.5 cup extra-virgin olive oil
- 0.25 bunch cilantro, chopped coarsel, about 1/4 cup
- 0.25 bunch green onions, coarsely chopped, about 1/3 cup
- 2 lemongrass, white part only, thinly sliced
- 1 jalapeno chile, seeded and chopped
- 1 clove garlic, small & peeled
- 1 teaspoon coarse kosher salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons fresh lime juice
- 2 1 lb. pork tenderloins
- Pineapple Chutney
- 0.25 cup olive oil
- 2 medium Maui onions, cut into 1/2” cubes
- 1 red bell pepper, cut into 1/4” cubes
- 0.25 cup ginger, peeled and minced
- 2 pounds or 3 lbs.local pineapple, peeled, cored and cut into 1/2" cubes
- 0.5 cup cider vinegar
- 1 cup orange juice
- 0.5 cup packed light brown sugar
- 1 tablespoon curry powder
- 1.5 teaspoons dried red pepper flakes
- salt and coarsely ground black pepper
- 2 tablespoons cilantro, finely chopped
- 1 tablespoon mint leaves, finely chopped
Instructions
Pork Tenderloin
- 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.)
- Whisk in lime juice.
- Slice each pork tenderloin into four slices about 1 ½” thick for a total of 8 medallions.
- Marinate pork in the refrigerator for 8 to 24 hours.
- Preheat barbecue or broiler to medium-high heat.
- Grill pork until thermometer inserted into thickest part registers 150°F, turning occasionally (about 20 minutes).
- Using tongs, transfer pork to a platter; let pork rest ten minutes.
- Arrange two medallions per plate.
- Serve with Pineapple Chutney.
Pineapple Chutney
- Heat oil in a 12” heavy skillet over moderately high heat until hot but not smoking.
- Sauté onions in olive oil, until softened.
- Add bell pepper and ginger and stir one minute more.
- Stir in pineapple, orange juice, vinegar, brown sugar, curry powder, and red pepper flakes.
- Simmer, stirring occasionally until thickened (about 15 minutes).
- Season with salt and pepper.
- When chutney is cool, stir in cilantro and mint leaves.
- 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.
YOUR OWN NOTES