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Marinated Pork Tenderloin with Bartlett Pear Chutney https://www.metro.ca/userfiles/image/recipes/filet-porc-marine-chutney-poires-5978.jpg PT35M PT1H20M PT7H55M
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.
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2 lb (1 kg) pork tenderloin Marinade 1 cup (250 mL) red wine vinegar 2 Tbsp. (30 mL) extra virgin olive oil 1 Tbsp. (15 mL) finely grated orange peel 1 Tbsp. (15 mL) finely grated fresh ginger 1/2 tsp. (2 mL) black pepper pear chutney 3 slightly under-ripe california bartlett pear, peeled, cored, and chopped 1 medium onion, chopped 1/4 cup (60 mL) red wine vinegar 1/4 cup (60 mL) brown sugar 1 Tbsp. (15 mL) finely grated orange peel 1 Tbsp. (15 mL) finely grated fresh ginger 1/4 tsp. (1 mL) all spice 1 clove garlic, minced 2 Tbsp. (30 mL) dried cranberries
Marinated Pork Tenderloin with Bartlett Pear Chutney

Marinated Pork Tenderloin with Bartlett Pear Chutney

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  • Gluten-free
  • Lactose-free
6
servings
0:35
Preparation
1:20
COOKING
7:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 lb
    (1 kg)
    pork tenderloin

  • Marinade
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    Flyer Deal  (1)
    OFF OR RAID INSECT REPELLENT, BANANA BOAT SUNSCREEN OR KINGSFORD CHARCOAL

    OFF OR RAID INSECT REPELLENT, BANANA BOAT SUNSCREEN OR KINGSFORD CHARCOAL

    $7.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 1 cup
    (250 mL)
    red wine vinegar
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
    You might like:

    Flyer Deal  (1)
    BERTOLLI EXTRA VIRGIN OLIVE OIL

    BERTOLLI EXTRA VIRGIN OLIVE OIL

    $8.99 ea.

    750 ml - 1 l SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    finely grated orange peel
  • 1 Tbsp.
    (15 mL)
    finely grated fresh ginger
  • 1/2 tsp.
    (2 mL)
    black pepper

  • pear chutney
    You might like:

    Flyer Deal  (1)
    OFF OR RAID INSECT REPELLENT, BANANA BOAT SUNSCREEN OR KINGSFORD CHARCOAL

    OFF OR RAID INSECT REPELLENT, BANANA BOAT SUNSCREEN OR KINGSFORD CHARCOAL

    $7.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 3
    slightly under-ripe california bartlett pear, peeled, cored, and chopped
    You might like:

    Flyer Deals  (2)
    LARGE CALIFORNIA BARTLETT PEARS

    LARGE CALIFORNIA BARTLETT PEARS

    $2.49 /lb

    PRODUCT OF U.S.A., EXTRA FANCY GRADE 5.49/kg


    LARGE ABATE PEARS

    LARGE ABATE PEARS

    $1.99 /lb

    PRODUCT OF CHILE EXTRA FANCY GRADE 4.39/kg


  • 1
    medium onion, chopped
  • 1/4 cup
    (60 mL)
    red wine vinegar
  • 1/4 cup
    (60 mL)
    brown sugar
  • 1 Tbsp.
    (15 mL)
    finely grated orange peel
  • 1 Tbsp.
    (15 mL)
    finely grated fresh ginger
  • 1/4 tsp.
    (1 mL)
    all spice
  • 1
    clove garlic, minced
  • 2 Tbsp.
    (30 mL)
    dried cranberries
Imprimer ma sélection

Preparation

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.

Source : Poires de la Californie

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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