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.
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.
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If you liked this recipe, you must not know jerk. I came across it when looking for a different condiment for jerk pork. Although the chutney was pretty good at cutting through the spiciness of my pork, I can only give the recipe two stars because the recipe forgot the most important step when making jerk, marinating. Just by reading it, I knew that the pork would not be well seasoned. I used my own jerk recipe, but it takes a little time. Marinate the meat overnight in plain yogurt and lime juice. The next morning, wipe off the yogurt and rub the meat with jerk seasoning. I use Walkerswood Jerk Paste. If you don't like things insanely spicy, use the mild. A couple of tablespoons max! If you go overboard, you will regret it. Marinate the meat for at least 2 hours (I go 4-6). Sear and bake as instructed above (or if you are using chicken or pork shoulder, smoke for several hours). Serve with rice and peas or white rice and vegetables.
I love jerk seasoning and chutney, so I was a bit shocked when I wasn't wowed by this recipe. The pork was very tender and juicy, but it seemed that the jerk seasoning didn't get very far beyond the surface. The pineapple chutney had very little flavor other than pineapple -- I expected it'd be a little zestier and slightly less like pineapple preserves with vinegar. It was a decent dinner even though the jerk seasoning on the pork did not really penetrate the pineapple very effectively. We'll make this again, but I'll likely use more jerk seasoning and possibly marinate the tenderloin for a couple hours before cooking.
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