Pork Tenderloin Adovada W/Mango And Papaya Chutney

  1. Chutney:
  2. In a saute pan heat the oil and add the chile flakes for about 4-6 minutes over med high.. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and papaya and cook for 1 more minute.
  3. In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a simmer and reduce for about 30 minutes, stirring frequently. Season to taste with salt and pepper. Add the raisins, nuts and let cool.
  4. Pork Adovada:
  5. Combine all ingredients in a deep dish or large plastic ziploc bag. Marinate pork tenderloin in refrigerator overnight. Grill over direct heat on high to sear for about 2 minutes on each side. Then move to indirect heat and let slow cook until internal temperature reaches 160 degrees. Cooking times will vary depending on size of tenderloin or pork loin, and type of grill, charcoal or gas. The key here is to keep it moving on indirect heat to prevent it from burning.
  6. Slice into medallions and serve with flour tortilas or crusty bread or by itself for you carb watchers. Spoon some chutney over the pork.
  7. It's delicious!

mangos, papaya, olive oil, chile flakes, red onion, fresh ginger, red bell pepper, pineapple juice, vinegar, brown sugar, curry powder, kosher salt, raisins, nuts, pork tenderloin, orange juice, beer, chili powder, chopotle peppers, garlic, white onion, green onions, ground cumin, fresh oregano, kosher salt, ground black pepper

Taken from www.epicurious.com/recipes/member/views/pork-tenderloin-adovada-w-mango-and-papaya-chutney-50000861 (may not work)

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