Tamarind Pork With Pineapple-Ginger Chutney

• Chutney:
• 1 1/2 teaspoons butter
• 1 cup chopped onion
• 1 tablespoon grated peeled fresh ginger
• 1 serrano chile, seeded and minced
• 3 cups chopped pineapple
• 1/4 cup light brown sugar
• 2 tablespoons gold rum
• 1/4 teaspoon salt
• 1/4 cup chopped fresh cilantro
• 1/8 teaspoon ground red pepper
• Pork:
• 1 tablespoon sweet chili sauce
• 1 tablespoon lower-sodium soy sauce
• 1 teaspoon rice vinegar
• 2 teaspoons tamarind paste
• 2 (1-pound) pork tenderloins
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1 tablespoon canola oil

1. To prepare chutney, melt butter in a small saucepan over medium heat. Add onion, ginger, and chile to pan; cover and cook 6 minutes or until onion is tender. Uncover. Stir in pineapple and next 3 ingredients (through 1/4 teaspoon salt); bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until pineapple is tender, stirring occasionally. Cool 20 minutes; stir in cilantro and red pepper.
2. Preheat oven to 400u0b0.
3. To prepare pork, combine chili sauce and next 3 ingredients (through tamarind), stirring to combine. Reserve half of soy mixture. Heat a cast-iron grill pan over medium-high heat. Sprinkle pork with 3/4 teaspoon salt and black pepper; coat pork with oil. Add pork to pan; saute 4 minutes on 1 side or until browned. Brush pork with half of soy mixture; turn pork over. Place pan in oven; bake at 400u0b0 for 16 minutes or until a thermometer inserted in the thickest portion of pork registers 155u0b0 (slightly pink). Remove pork from pan; let stand 10 minutes. Brush pork evenly with reserved soy mixture. Slice pork crosswise into 1/2-inch-thick medallions. Serve with chutney.
4. If you don't care to use the rum in the chutney, you can substitute 2 tablespoons of pineapple juice.
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butter, onion, fresh ginger, serrano chile, pineapple, light brown sugar, gold rum, salt, fresh cilantro, ground red pepper, sweet chili sauce, lower, rice vinegar, tamarind paste, pork tenderloins, salt, freshly ground black pepper, canola oil

Taken from www.myrecipes.com/recipe/tamarind-pork-with-pineapple (may not work)