Pork Tenderloin with Cherry & Mango Chutney
Pork tenderloin with cherry & mango chutneyPrint
For the pork:
- 1 pork tenderloin
- 1 teaspoon ancho chile powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika sweet or smoked
- ½ teaspoon ground coriander
- ½ teaspoon Chinese 5 spice powder
- 1 tablespoon olive oil
For the chutney:
- 1 cup pitted cherries fresh or frozen
- 1 cup chopped mangos fresh or frozen
- 1 onion diced
- 1/4 cup dried cranberries
- 1 tablespoon ginger root peeled & finely grated
- 1/2 teaspoon red pepper flakes
- 2 teaspoons Chinese 5 spice powder
- ¼ teaspoon nutmeg
- ¼ teaspoon cardamom
- ¾ cup red wine vinegar
- 1/3 cup each of white sugar and light brown sugar
- 1 teaspoon kosher salt
For the polenta:
- ½ cup medium grind polenta corn meal
- 1 cup whole milk
- 1 cup water
- 2 tablespoons unsalted butter
- 2 tablespoons grated parmesan or pecorino cheese
- Kosher salt
- Freshly cracked pepper
- For the chutney, add all of the ingredients to a medium size pot and bring to a simmer. Put the lid on the pot and simmer for 40 minutes. Remove lid and give it a taste after 40 minutes, it may need a little more sugar or vinegar to taste. Cook with the lid off for another 5-10 minutes until the mixture has thickened up a little bit, but know that it will become even thicker once is cools.
- While the chutney is cooking, make the spice rub for the pork by combining the ancho chile powder and next 4 ingredients in a small bowl, mix well. Season the tenderloin with a generous pinch of salt and spice rub all over, let sit at room temperature for 20 minutes, and pre-heat oven to 400 degrees F.
- Pre-heat a large cast iron or steel pan over medium-high heat with 1 tablespoon of olive oil. Sear the tenderloin on one side for 2 minutes, or until nicely browned. Flip and repeat on the second side. Move the tenderloin to a sheet tray lined with tin foil and roast in the oven until the internal temperature is 150 degrees F, about 15 minutes. When the tenderloin is ready, move it to a clean platter and let it rest under some tin foil for 10 minutes so the juices can re-distribute.
- While the tenderloin is cooking, make the polenta by bringing the water and milk to a boil in a medium size pot. Add the cornmeal along with 1 teaspoon of salt and a couple cracks of pepper. Whisk well and simmer the mixture on medium-low heat for about 20 minutes, whisking often. Give the mixture a taste after 10 minutes, it will definitely need more salt. After 20 minutes the mixture should have a thick consistency and the texture should be creamy. Turn the heat off, stir in the butter and cheese, set aside.
- Slice the pork into medallions and serve with some of the chutney and polenta, enjoy!
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