Tamarind Pork with Pineapple-Ginger Chutney

Tamarind Pork with Pineapple-Ginger ChutneyRecipe
Photo: John Autry; Styling: Cindy Barr
Tamarind is a pod containing sticky, tart pulp and large seeds. Tamarind paste is more convenient, as it's seedless. Buy it at Asian, Latin, or Indian markets. Or substitute 2 tablespoons lime juice for less-complex flavor.


8 servings (serving size: 3 ounces pork and about 1/4 cup chutney)
Total time: 40 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 40 Minutes

Nutritional Information

Calories 227
Fat 5.6 g
Satfat 1.6 g
Monofat 2.4 g
Polyfat 1 g
Protein 23.1 g
Carbohydrate 19.1 g
Fiber 1.4 g
Cholesterol 64 mg
Iron 1.4 mg
Sodium 460 mg
Calcium 26 mg


1 1/2 teaspoons butter
1 cup chopped onion
1 tablespoon grated peeled fresh ginger
1 serrano chile, seeded and minced
3 cups chopped pineapple
1/4 cup light brown sugar
2 tablespoons gold rum
1/4 teaspoon salt
1/4 cup chopped fresh cilantro
1/8 teaspoon ground red pepper
1 tablespoon sweet chili sauce
1 tablespoon lower-sodium soy sauce
1 teaspoon rice vinegar
2 teaspoons tamarind paste
2 (1-pound) pork tenderloins
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 tablespoon canola oil


1. To prepare chutney, melt butter in a small saucepan over medium heat. Add onion, ginger, and chile to pan; cover and cook 6 minutes or until onion is tender. Uncover. Stir in pineapple and next 3 ingredients (through 1/4 teaspoon salt); bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until pineapple is tender, stirring occasionally. Cool 20 minutes; stir in cilantro and red pepper.

2. Preheat oven to 400°.

3. To prepare pork, combine chili sauce and next 3 ingredients (through tamarind), stirring to combine. Reserve half of soy mixture. Heat a cast-iron grill pan over medium-high heat. Sprinkle pork with 3/4 teaspoon salt and black pepper; coat pork with oil. Add pork to pan; sauté 4 minutes on 1 side or until browned. Brush pork with half of soy mixture; turn pork over. Place pan in oven; bake at 400° for 16 minutes or until a thermometer inserted in the thickest portion of pork registers 155° (slightly pink). Remove pork from pan; let stand 10 minutes. Brush pork evenly with reserved soy mixture. Slice pork crosswise into 1/2-inch-thick medallions. Serve with chutney.


If you don't care to use the rum in the chutney, you can substitute 2 tablespoons of pineapple juice.

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