Jerk Pork Tenderloin with Fresh Pineapple Chutney

recipe
For more heat and spice flavor, use up to one tablespoon Easy Jerk Seasoning. The chutney is also delicious over chicken and fish. Use leftover pineapple in a colorful fruit salad with grapes, tangerine segments, and Asian pear slices. Sprinkle the versatile seasoning over meat, chicken, or seafood, and grill, bake, or broil. It is even tasty over popcorn. Store in a jar or plastic container with a tight-fitting lid.

Yield:

4 servings (serving size: 3 ounces pork and about 1/2 cup chutney)

Recipe from

Cooking Light

Nutritional Information

Calories 276
Caloriesfromfat 32 %
Fat 9.8 g
Satfat 3.2 g
Monofat 4.3 g
Polyfat 0.9 g
Protein 31.5 g
Carbohydrate 14.8 g
Fiber 1.6 g
Cholesterol 97 mg
Iron 1.9 mg
Sodium 377 mg
Calcium 25 mg

Ingredients

Pork:
1 teaspoon olive oil
1 (1 1/4-pound) pork tenderloin, trimmed
2 teaspoons Easy Jerk Seasoning
Chutney:
Cooking spray
1/2 cup finely chopped onion
2 cups finely chopped fresh pineapple (about 1/2 cored pineapple)
1 tablespoon dark brown sugar
1 tablespoon cider vinegar
1/8 teaspoon salt
Dash of freshly ground black pepper

Preparation

Preheat oven to 425°.

To prepare pork, heat oil in a large ovenproof skillet over medium-high heat. Rub pork with 2 teaspoons Easy Jerk Seasoning. Add pork to pan; cook 3 minutes, turning to brown all sides. Place pan in oven; bake at 425° for 25 minutes or until a thermometer registers 160° (slightly pink). Let stand for 10 minutes before slicing.

To prepare chutney, heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion; cook 5 minutes or until lightly browned. Add pineapple and remaining ingredients. Cover, reduce heat, and simmer 15 minutes or until thickened, stirring occasionally. Serve over the pork.

Note:

Joy Zacharia,

January 2006
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