MARINATED PORK TENDERLOIN WITH BARTLETT PEAR CHUTNEY
Makes 6 servings.
2 lbs. pork tenderloin
Marinade
1 cup red wine vinegar
2 tbsp olive oil
1 tbsp finely grated orange peel
1 tbsp finely grated fresh ginger
1/2 tsp black pepper
Pear Chutney
3 slightly under-ripe California Bartlett pears, peeled, cored, and chopped
1 medium onion, chopped
1/4 cup red wine vinegar
1/4 cup brown sugar
1 tbsp finely grated orange peel
1 tbsp finely grated fresh ginger
1/4 tsp allspice
1 clove garlic, minced
2 tbsp dried cranberries
Rinse tenderloin and pat dry.
In a large shallow pan, combine all marinade ingredients. Place pork in pan and turn to coat. Cover, place in refrigerator and let marinate several hours or overnight.
Meanwhile, combine all chutney ingredients except cranberries in a medium saucepan; stir well to combine.
Cover and simmer for 55 minutes over very low heat. Stir in cranberries and cook for 5 minutes more. Let cool.
To prepare meat, place over medium hot coals and grill for 15 to 20 minutes, or until meat reaches 160 degrees internally, brushing liberally with marinade several times during grilling.
Remove from grill and let stand for 5 minutes.
Cut meat into 1/4-inch thick slices and serve with chutney.
Nutrients per serving: calories 303; protein 35.1g; fat 7.2g; carbohydrate 24.2g; dietary fiber 2.9g; cholesterol 111mg; sodium 83mg.
California Pear Advisory Board - www.calpear.com/
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