Saturday, July 02, 2005

Jerk Pork Tenderloin with Fresh Pineapple Chutney

Jerk Pork Tenderloin with Fresh Pineapple Chutney(Adapted from CL)

1 teaspoon olive oil
1 pound trimmed pork tenderloin
2 teaspoons Easy Jerk Seasoning (see below)


1/2 cup finely chopped onion
2 cups finely chopped fresh pineapple
1 tablespoon dark brown sugar
1 tablespoon cider vinegar
1/8 teaspoon salt
Dash of freshly ground black pepper

Preheat oven to 425

Heat oil in a large ovenproof skillet over medium-high heat. Rub pork with 2 teaspoons Easy Jerk Seasoning. Add pork to pan; cook 3 minutes, turning to brown all sides. Place pan in oven; bake at 425 for 20-25 minutes or until a thermometer registers 160. Let stand for 10 minutes before slicing.

Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion and cook 5 minutes or until lightly browned. Add pineapple and remaining ingredients. Cover, reduce heat, and simmer 15 minutes or until thickened, stirring occasionally. Serve over the pork.

Easy Jerk Seasoning

1 tablespoon garlic powder
2 1/2 teaspoons kosher salt
2 teaspoons dried thyme
1 1/2 teaspoons apple-pie spice (to make your own, use 4 parts cinnamon, 2 parts fresh grated nutmeg and 1 part ground cardamom)
1 teaspoon ground red pepper

Combine all ingredients in a small bowl.

1 comment:

  1. I've always used the traditional method of marinating the meat in jerk sauce over night.

    I'll bear in mind the "Easy jerk seasoning" for the future as this could save me a lot of time.