Tenderloin of Pork with Pomegranate Chutney

Description

Acquiring some of the special ingredients for this delicious dish may require searching beyond your usual grocery store shelves, but we assure you – it’s worth the trip! Including these spices in both the marinade and glaze creates a distinctive Middle Eastern flavour, which is what gives this dish its personality!

The perfect accompaniment for this entrée is our tangy Pomegranate Chutney, also created with a recipe developed by the Stratford Chefs School.

Makes six 4 oz servings.

Printable Recipe

 

Ingredients

4	Pork tenderloins, 6-8 oz. each
MARINADE (BRINE)
6 cups	Water
1/2 cup	Sugar – brown
3 Tbsp	Chile caribe (hot , dry, crushed Mexican chiles available at specialty stores)
1 1/2 Tbsp	Salt (preferable kosher salt or sea salt)
1 Tbsp	Dry thyme
1 Tbsp	Crushed bay leaf
1/2 Tbsp	Ground cumin
1 tsp	Crushed black pepper
1 tsp	Oregano (preferably roasted, ground Mexican oregano, available at specialty stores)
4 whole	Allspice berries
4 whole	Cloves
1 stick	Cinnamon
MOROCCAN GLAZE
1/2 cup	Maple Cappuccino Sauce
1 Tbsp	Moroccan Spice Blend
Juice of 1	Lemon – fresh
1 Tbsp	Tamarind paste
3 Tbsp	Water – warm
SERVE WITH	Pomegranate Chutney

 

Instructions

To marinate the pork
In a large plastic container combine water, sugar, chile caribe, salt, thyme, bay leaf, cumin, pepper, oregano, allspice berries, cloves, and cinnamon stick. Add the pork, cover and refrigerate for 24 hours. If the marinade does not cover the pork, turn the tenderloins frequently to assure that the flavour is thoroughly distributed.

To prepare the glaze
1. In a small sauce pan heat the Maple Cappuccino Sauce. Add the Moroccan Spice and lemon juice.
2. Mush the tamarind paste into the water until it becomes a thick liquid consistency. Press the mixture through a sieve or squeeze it in your hands to remove the woody pieces of the tamarind. If the mixture appears to thick add more water. Add the sieved tamarind water to the glaze. Bring to a boil, stirring constantly.
3. Cover and refrigerate.

To prepare the pork
1. Remove the pork from the marinade and bring it to room temperature.

2. Preheat a grill or BBQ to a hot fire (500°F.) Brush the grill with oil to prevent the meat from sticking. Place the pork tenderloin on the grill and cook for about 15 minutes, turning once, until the internal temperature reaches 145°F. Brush the glaze on the pork during the last 2 minutes of cooking. Remove the pork from the grill and let rest for 5 minutes. Slice each tenderloin into 1 – 1 1/2” thick pieces. To plate the pork- attractively place 4-5 pieces on a large dinner plate. Serve with couscous, fresh greens, additional glaze and Pomegranate Chutney.