Pork Tenderloins W Spiced Papaya Chutney
From chefmal 17 years ago
- 20 minutes to make
- Serves 3
The Gods demanded chutney, and so I've been given a culinary epiphany! I really have no idea where this overwhelming compulsion came from, I've never made chutney in my life and I'm not all that fond of pork, all I know is that I needed to make this. Read more It was really good and you'll love it too. I cooked it two ways: Baked and Sauteed. I liked them both for different reasons. Click on the pics for an explaination. It helps if you eat it while listening to "Tangerine" by Jimmy Dorsey. lol See less
Ingredients
- 6 small pork medallions shopping list
- To make the chutney, you'll need: shopping list
- 1 1/2 15oz Libby's Tropical Chunky papaya Mix. I suppose if you could afford it, you could cut up real papaya, other fruit, maybe throw in some coconut, raisins and nuts and mix it with a bit of passion juice. But like, I'm poor, and these were on sale. When using the cans, only put in 1/4 the juice. Save the rest for baking. shopping list
- 1/2 cup honey shopping list
- 1 tspn vanilla shopping list
- 1 tspn lime juice shopping list
- 1-2 dashes of each: Ciliantro, onion powder, ground ginger, ground cumin, ground coriander, cinnamon, nutmeg, salt, pepper, parsley. shopping list
- *************** shopping list
- To make the pork Rub, you'll need: shopping list
- An extra handful of all the aforementioned spices shopping list
- 2 Tbspns additional honey shopping list
- 1/2 tspn extra lime juice and vanilla shopping list
How to make it
- Chop up fruit in a bowl. I used a knife because my potato masher is M.I.A., which annoys me greatly. Add only a bit of the juice, the spices, honey, vanilla and lime juice, mixing well.
- Mix up the additional spices with the honey and rub on the meat. If you're sensitive to a lot of spice, you can skip the rub, but I just happen to love taste.
- Heat up oil in Frypan over medium heat. I've recently discovered Grapeseed Oil, which is expensive as a gold-plated duck egg, but it burns clean and tastes great and so far hasn't aggravated my ulcers. So far.
- Let the pan get really hot (be careful, it spits!) and sear the rub into the meat.
- When it browns around the sides, transfer it to a baking dish with the raw chutney on top. Pour in about 1/3 cup of the papaya/passion juice to partially submurge the chops and bake at 375F for about 20 minutes, depending on how thick the chops are. (20 minutes for thin, 40 for thick)
- If you're frying, put the chutney right in the pan with it and keep it on a low-medium flame, turning occasionally for about 20-30 minutes until done.
- Side Serving suggestion: Couscous or sweet rice, like Ruby or Jasmine.
Where's my damn masher at??
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A few drops of human blood is the secret ingredient. No, I'm kidding. I just accidentally cut myself. That seems to happen to me a lot. /=(
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Spiced Chutney. Wow. I mean, seriously, I wasn't even sure what chutney was until some bizzare, unseen force guided me through making it.
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Grinding the rub.
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Just one fried in the pan. I thought frying it would make the meat tough, but it didn't. It helped sear the flavors in and it made the fruit taste more tart.
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The rest was baked.
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They looked so good, and smelled even better.
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Baking made everything so soft and light. The coriander came out more this way too. It was so light, that I found myself eating faster. Not sure which way I liked it more, but they were both scrumpcious.
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People Who Like This Dish 5
- ttaaccoo Buffalo, NY
- reviews Anycity, Anystate
- tuilelaith Columbia, MO
- greekgirrrl Long Island, NY
- keni Sweet Home, AL
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The Rating
Reviewed by 6 people-
Love, love, love this recipe. I shall make it exactly as described then give a sound Hoo Ha when I savory the flavors. Thanks for sharing a great post.
marriage
in Apalachin loved it
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What a lovely concoction, chefmal! Will be on the lookout for fresh papaya. When I find it, I'll make this dish and report back!
misslizzi
in Philadelphia loved it
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Welcome back!! Love it!
greekgirrrl
in Long Island loved it
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