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Glazed Pork with Pear Chutney
1/4 cup of packed brown sugar
1 tablespoon of cider vinegar
1 teaspoon of Dijon mustard
2 pork tenderloins (12 ounces each), trimmed
1/4 teaspoon of salt
1/4 teaspoon of coarsely ground black pepper
Pear Chutney
one 28 ounce can of pear halves in heavy syrup
1/3 cup of pickled sweet red peppers, drained and chopped
1/4 cup of dark seedless raisins
2 teaspoons of cider vinegar
1 teaspoon of brown sugar
1/4 teaspoon of ground ginger
1/4 teaspoon of salt
1/8 teaspoon of coarsely ground black pepper
1 green onion, chopped |
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Prepare Pork Tenderloins: Preheat broiler. In small bowl, mix brown sugar, vinegar, and mustard; set aside. Rub tenderloins with salt and black pepper; place on rack in broiling pan. Place pan in broiler 5 to 7 inches from heat source. Broil tenderloins 8 minutes.
Brush with some brown sugar glaze and broil 2 minutes longer. Turn tenderloins and broil 8 minutes. Brush with remaining brown sugar glaze and broil until tenderloins are still slightly pink in center, about 2 minutes longer (internal temperature of meat should be 160ºF. on meat thermometer).
Meanwhile, prepare Pear Chutney: drain all but 1/2 cup syrup from canned pears and reserve; cut pears into 1/2 inch chunks. In 2 quart saucepan, heat red peppers, raisins, vinegar, brown sugar, ginger, salt, black pepper, and reserved pear syrup to boiling over high heat. reduce heat to low; stir in pears and green onion and cook, covered, 5 minutes longer. Makes about 2 1/2 cups of chutney.
Place tenderloins on cutting board. Holding knife at an angle, thinly slice tenderloins. Spoon warm chutney over pork slices to serve. Makes 6 main dish servings
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