| Chutney |
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2 tangerines, peeled and seeded, or 11 ounces canned mandarin oranges, drained |
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2 pears (Bosc or Red), peeled and chopped |
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2 tablespoons minced fresh ginger |
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1/2 cup raspberry vinegar |
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1/4 cup firmly packed brown sugar |
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1 cinnamon stick |
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1/4 teaspoon ground allspice |
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1/4 cup finely chopped walnuts |
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1/4 cup lime juice |
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1/4 teaspoon red pepper flakes |
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| Pork |
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1/2 cup tequila |
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2 tablespoons walnut oil |
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1 tablespoon brown sugar |
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1 teaspoon dried rosemary |
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1 teaspoon dried thyme |
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1 teaspoon sweet paprika |
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1/2 teaspoon kosher salt |
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1 (2-3 pound) pork tenderloin, sliced into cutlets |
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For the Chutney: Cook first 7 ingredients in large saucepan over medium heat for 20 minutes.
Stir in walnuts, lime juice, and red pepper flakes, cook 10 minutes more. Remove from heat. Remove and discard cinnamon
stick before serving
For the Pork: Combine first 7 ingredients in a large shallow dish, add pork and stir to coat; cover and chill at
least 30 minutes or overnight, turning pork occasionally. Remove pork from marinade, reserving marinade. Transfer
marinade to a saucepan, bring to a boil, remove from heat and keep warm.
Preheat oven to 375ºF. Place pork on a lightly greased roasting pan and bake, basting often with marinade,
until an instant-read thermometer reads 160ºF, about 25 minutes. Let stand 10 minutes; serve with Chutney. Enjoy
with St. Francis Syrah. |
