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Pork Tenderloin with Rum Chutney





Yields
Makes 7 to 8 servings

She likes fruit and pork. Her husband likes spicy food. Both like low-fat food. The result: a fast and delicious way to cook lean pork and make a chutney sauce.

Pork Tenderloin with Rum Chutney




James Carrier
 2 pork tenderloins (about 1 lb. each)
  About 1/2 teaspoon salt
  About 1/2 teaspoon pepper
  About 1/2 teaspoon cayenne
 2 teaspoons salad oil
 1/4 cup rum
 1 jar (12 1/2 oz., 1 cup) Major Grey mango chutney
Step 1
1

Trim and discard fat and any silvery membrane from pork. Sprinkle meat lightly with salt and pepper, and as much cayenne as you like.

Step 2
2

Set a 10- to 12-inch frying pan over high heat. When hot, add oil and swirl to coat pan. Add pork and brown on all sides, turning as needed, about 4 minutes total.

Step 3
3

Transfer meat to a 9- by 13-inch pan. Bake in a 400° oven until a thermometer inserted in center of thickest part of meat registers 155°, about 15 minutes. Put meat on a platter, and let stand for 5 minutes.

Step 4
4

Meanwhile, add rum to the unwashed frying pan. Stir over medium heat to free browned bits, then pour these drippings into the roasting pan. Stir over low heat, mixing in chutney, until hot.

Step 5
5

Cut pork on the diagonal into 1/2-inch-thick slices. Accompany with the chutney and salt and pepper to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories303
% Daily Value *
Total Fat 5g7%

Saturated Fat 1.5g8%
Cholesterol 74mg25%
Sodium 590mg26%
Total Carbohydrate 33g12%

Dietary Fiber 0.1g1%
Protein 24g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.