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All Recipes » Pork Recipes » Caribbean Pork Tenderloin () 1 Vote(s)
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root
Senior Member

Posts: 330
Registered:
February 2004

Caribbean Pork Tenderloin Sun, 28 December 2008 13:50
2 lbs Pork Loin, cubed in 1 in cubes
Salt and pepper
3 Tbsp vegetable oil
1 onion, chopped fine
1 red bell pepper, seeded and chopped fine
1 jalapeno chile, seeded and minced
1 tsp ground cumin
1/4 tsp allspice
1 – 9oz jar mango chutney
1 tsp grated lime zest
3 Tbsp juice from 2 limes

Pat pork dry with paper towels and season with salt and pepper. Heat 2 Tbsp oil in a large skillet over medium-high heat until just smoking. Add pork and cook until browned on all sides.

Add remaining oil, bell pepper, and jalapeno to empty skillet and cook until lightly browned, about 5 mins. Stir in cumin an allspice and cook until fragrant, about 30 seconds.

Add Chutney, lime zest, lime juice and any accumulated pork juices to pan and cook until thickened, about 3 minutes. Season with salt and pepper.

To Freeze: Freeze in freezer safe container

To Reheat: Defrost. Finish cooking the pork until its cooked through. Reheat the sauce and serve spooned over pork.

      
Jenn
Senior Member

Posts: 337
Registered:
February 2004

  Re: Caribbean Pork Tenderloin Wed, 04 February 2009 20:00
We really liked this one! Good flavor...not too overwhelming, really good on rice!
      
    
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