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Ingredients
| pork tenderloin: 2 lbs (1 or 2 tenderloins approx 1 lb each) |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| cayenne pepper: 1/2 tsp (or less) |
| vegetable oil: 2 tsp |
| dark rum: 1/4 cup (any type rum) |
Pork Tenderloin
User rating:
with rum chutney sauce
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Prep Time
10 min -
Cook Time
20 min -
Servings
8 serving(s)
Tags
Additional ingredient: 1 jar (12 ½ oz., 1 cup) Major Grey mango chutney
Sprinkle meat lightly with salt and pepper, and as much cayenne as you like.
Set a 12 inch frying pan over high heat. When hot, add oil and spread in pan. Add pork and brown on all sides about 4 min. total. Put meat in a 9X13 inch pan.
Bake at pre-heated 450’ until meat thermometer registers 155’ (about 15 minutes).
Put meat on platter. Add rum to unwashed fry pan plus drippings from 9X13 pan. Mix in chutney and stir over low heat until hot.
Cut pork on the diagonal into ½ inch slices. Serve with the chutney sauce, over white rice or noodles.
Sprinkle meat lightly with salt and pepper, and as much cayenne as you like.
Set a 12 inch frying pan over high heat. When hot, add oil and spread in pan. Add pork and brown on all sides about 4 min. total. Put meat in a 9X13 inch pan.
Bake at pre-heated 450’ until meat thermometer registers 155’ (about 15 minutes).
Put meat on platter. Add rum to unwashed fry pan plus drippings from 9X13 pan. Mix in chutney and stir over low heat until hot.
Cut pork on the diagonal into ½ inch slices. Serve with the chutney sauce, over white rice or noodles.