Photo: John Autry; Styling: Cindy Barr
Total Time
40 Mins
Yield
8 servings (serving size: 3 ounces pork and about 1/4 cup 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.

How to Make It

Step 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.

Step 2

Preheat oven to 400°.

Step 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.

Chef's Notes

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.

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Ratings & Reviews

jdtfoodie's Review

frenchponytail
April 09, 2012
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.

JustSomeGuy's Review

jdtfoodie
June 27, 2011
The Tamarind Pork is nice, but absolutely not the take-away from this recipe. The Pineapple-Ginger Chutney is a stand-alone keeper that after your first make you'll want to pair with other dishes on your own. If possible, fresh pineapple is the way to go as it allows for a longer cooking time and thus a better reduction. Let it sit for at least 6 hours if you can to really infuse all the flavors and make sure it's room temp when used.

frenchponytail's Review

JustSomeGuy
April 27, 2011
I've made this twice now, once with pork and another time a slight variation using skin-on chicken breasts. It's definitely the salsa that really shines - deliciously fresh and sweet but with enough kick to make it interesting & a nice compliment to pork/chicken. Pictures of my attempt w/ chicken are here: http://www.frenchponytail.com/2011/04/a-springtime-pineapple-massacre/