Found this very tasty. Could not find tamarind in the 2 stores I checked so I subbed lime juice as recommended. The pork itself was good but nothing to write home about, but the pineapple chutney was what really made the dish.
Tamarind Pork with Pineapple-Ginger Chutney
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.
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- Calories: 227
- Fat: 5.6g
- Saturated fat: 1.6g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 1g
- Protein: 23.1g
- Carbohydrate: 19.1g
- Fiber: 1.4g
- Cholesterol: 64mg
- Iron: 1.4mg
- Sodium: 460mg
- Calcium: 26mg
- 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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