Grilled Lemongrass Cilantro Marinated Pork Tenderloin with Pineapple Chutney

October 11, 2011 / By Foodland
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Grilled Lemongrass Cilantro Marinated Pork Tenderloin with Pineapple Chutney

A melting pot of flavor, this recipe is sure to impress!
Course Dinner, Main Course
Cuisine Pork
Servings 4 Servings

Ingredients  

  • Pork Tenderloin
  • 0.5 cup extra-virgin olive oil
  • 0.25 bunch cilantro, chopped coarsel, about 1/4 cup
  • 0.25 bunch green onions, coarsely chopped, about 1/3 cup
  • 2 lemongrass, white part only, thinly sliced
  • 1 jalapeno chile, seeded and chopped
  • 1 clove garlic, small & peeled
  • 1 teaspoon coarse kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 2 tablespoons fresh lime juice
  • 2 1 lb. pork tenderloins
  • Pineapple Chutney
  • 0.25 cup olive oil
  • 2 medium Maui onions, cut into 1/2” cubes
  • 1 red bell pepper, cut into 1/4” cubes
  • 0.25 cup ginger, peeled and minced
  • 2 pounds or 3 lbs.local pineapple, peeled, cored and cut into 1/2" cubes
  • 0.5 cup cider vinegar
  • 1 cup orange juice
  • 0.5 cup packed light brown sugar
  • 1 tablespoon curry powder
  • 1.5 teaspoons dried red pepper flakes
  • salt and coarsely ground black pepper
  • 2 tablespoons cilantro, finely chopped
  • 1 tablespoon mint leaves, finely chopped

Instructions 

Pork Tenderloin

  1. Purée olive oil, cilantro, green onions, lemongrass, jalapeno, garlic, salt, and pepper in blender until smooth. (Marinade can be made one day ahead: cover and chill, then reblend.)
  2. Whisk in lime juice.
  3. Slice each pork tenderloin into four slices about 1 ½” thick for a total of 8 medallions.
  4. Marinate pork in the refrigerator for 8 to 24 hours.
  5. Preheat barbecue or broiler to medium-high heat.
  6. Grill pork until thermometer inserted into thickest part registers 150°F, turning occasionally (about 20 minutes).
  7. Using tongs, transfer pork to a platter; let pork rest ten minutes.
  8. Arrange two medallions per plate.
  9. Serve with Pineapple Chutney.

Pineapple Chutney

  1. Heat oil in a 12” heavy skillet over moderately high heat until hot but not smoking.
  2. Sauté onions in olive oil, until softened.
  3. Add bell pepper and ginger and stir one minute more.
  4. Stir in pineapple, orange juice, vinegar, brown sugar, curry powder, and red pepper flakes.
  5. Simmer, stirring occasionally until thickened (about 15 minutes).
  6. Season with salt and pepper.
  7. When chutney is cool, stir in cilantro and mint leaves.
  8. Serve at room temperature.

Notes

Pineapple Chutney Preparation: If cilantro and mint leaves are omitted, the chutney will keep for about 2 weeks covered and chilled.
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