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Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

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.

Cooking Light MARCH 2011

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

Ingredients

  • Chutney:
  • 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
  • Pork:
  • 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

Preparation

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.

Note:

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

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • 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
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Tamarind Pork with Pineapple-Ginger Chutney recipe

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