Sunday, April 25, 2010
Glazed Pork with Pear Chutney
1/4 c. packed brown sugar
1 T. cider vinegar
1 t. Dijon mustard
2 pork tenderloins (12 oz. each) trimmed
1/4 t. salt
1/4 t. coarsely ground black pepper
1 can ( 28 oz) pear halves in heavy syrup
1/3 c. pickled sweet red peppers, drained and chopped
1/4 c. dark seedless raisins
2 t. cider vinegar
1 t. brown sugar
1/4 t. ground ginger
1/8 t. coarsely ground back pepper
1 green onion, chopped
Cook as directed on package.
To Prepare Pork Tenderloins:
In a small bowl, mix brown sugar, vinegar, and mustard; set aside. Rub tenderloins with salt and black pepper; place on rack in broiling pan. Place pan in broiler 5-7 inches from heat source. Broil tenderloins 8 minutes.
Brush with some brown-sugar glaze and broil 2 minutes longer.
Turn tenderloins and broil 8 minutes longer. Brush with remaining glaze and broil until tenderloins are still slightly pink in center, about 2 minutes longer (internal temperature of meat should be 160 degrees F on meat thermometer.)
Meanwhile, prepare Pear Chutney:
Drain all but 1/2 c. syrup from canned pears and reserve; cut pears into 1/2 in. chunks.
In 2-qt. saucepan, heat red peppers, raisins, vinegar, brown sugar, ginger, salt, black pepper, and reserved pear syrup to boiling over high heat.
Reduce heat to medium and cook 5 minutes.
Reduce heat to low; stir in pears and green onion, and cook, covered 5 minutes longer.
Makes about 2 1/2 c. chutney.
Place tenderloins on cutting board. Holding knife at an angle, thinly slice tenderloins. Place pork tenderloins on plate (over wild rice if desired.)
Spoon warm chutney over pork slices to serve.
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