Recipe

Pork Tenderloins W Spiced Papaya Chutney Recipe

Add Step-by-Step Photos	Chefmal / All my dishes 1 year, 8 months ago 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.... More Prep:15m Cook:20m Servings:3	Chefmal
	pork chutney fruit papaya creative inspiration chefmal refreshing

Where's my damn mash

A few drops of human

Spiced Chutney. Wow.

Grinding the rub.

Just one fried in th

The rest was baked.

They looked so good,

Baking made everythi

Keni's version

Keni's version with

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Does this look good? Yeah! / Nope

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Ingredients

6 small Pork medallions

To make the Chutney, you'll need:

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.

1/2 cup Honey

1 tspn Vanilla

1 tspn Lime Juice

1-2 dashes of each: Ciliantro, Onion Powder, Ground Ginger, Ground Cumin, Ground Coriander, Cinnamon, Nutmeg, Salt, Pepper, Parsley.

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To make the Pork Rub, you'll need:

An extra handful of all the aforementioned spices

2 Tbspns additional honey

1/2 tspn extra Lime Juice and Vanilla

Directions

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.

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Comments

marriage 1 year, 8 months ago said:
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.

misslizzi 1 year, 8 months ago said:
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!

greekgirrrl 1 year, 8 months ago said:
Welcome back!! Love it!

tuilelaith 1 month, 3 weeks ago said:
Hey you got my ^5! Come join me in my new Chutney Group!

keni 4 days, 2 hours ago said:
Just saved this one to try VERY soon...but, am using venison tenderloin. Hope you don't mind, but this sounds perfect for it! :) And, I ALWAYS report back when I try a recipe, and I take a photo... but you don't look like you need any more photos, and I don't wanna add it if it will interfere with your lovely walk through to have mine at the end... if you get a minute, drop me a message and lemme know! :) Thanks for the idea, here. I'm looking forward to it.

keni 14 hours, 30 minutes ago said:
Okay, Mal, I made this, tonight, with the small, tender, venison tenderloin. Here are the small changes I made, other than the type of meat. :) I added a dash of red pepper flakes and dry mustard to both the marinade and the fruit, I left some of the fruit fairly large chunks, and I did it all in my cast iron, rather than the baking method. It was SOO good! :) I try to find different recipes, ones that are a lil off of our "usual", and this qualified. We loved it. I served it with wild rice and simple sauteed spinach, also with red pepper flakes. I am sharing two pics, once with the rice, and one without. Thank you so much for the recipe, and for "letting" me use the venison! :) ***oh, and I opted to leave the human blood out of mine...maybe next time ;)***

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