1 jar (12 1/2 oz., 1 cup) Major Grey mango chutney
How to Make It
Trim and discard fat and any silvery membrane from pork. Sprinkle meat lightly with salt and pepper, and as much cayenne as you like.
Set a 10- to 12-inch frying pan over high heat. When hot, add oil and swirl to coat pan. Add pork and brown on all sides, turning as needed, about 4 minutes total.
Transfer meat to a 9- by 13-inch pan. Bake in a 400° oven until a thermometer inserted in center of thickest part of meat registers 155°, about 15 minutes. Put meat on a platter, and let stand for 5 minutes.
Meanwhile, add rum to the unwashed frying pan. Stir over medium heat to free browned bits, then pour these drippings into the roasting pan. Stir over low heat, mixing in chutney, until hot.
Cut pork on the diagonal into 1/2-inch-thick slices. Accompany with the chutney and salt and pepper to taste.
A very easy and wonderful meal. I've been making it for the family for over 14 years, and it remains quite popular. The meat remains quite moist if you let the thermometer go even 20F over the recommended value. Very forgiving, and good for those who are nervous about 'eating pink'. We prefer to serve it with Israeli or pearled cous-cous (finer-grained varieties are good too) and green beans. Sometimes we have no rum in the house, but no one has ever noticed the difference in flavor because of the dominating effect of the tangy Major Grey's chutney. If we change the chutney to some other store brand, then the consumer complains! We've also found that it is hard to coat the tenderloin with too much cayenne. This is from the 1997 Sunset Magazine compilation, which has more winners than any other year (in my limited experience).
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