Grilled Lemongrass Cilantro Marinated Pork Tenderloin with Pineapple Chutney
A melting pot of flavor, this recipe is sure to impress!
Ingredients
- header 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 tablespoon fresh lime juice
- 2 1 lb. pork tenderloins
- header 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 pound 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 teaspoon dried red pepper flakes
- salt and coarsely ground black pepper
- 2 tablespoon cilantro, finely chopped
- 1 tablespoon mint leaves, finely chopped
Notes
Pineapple Chutney Preparation: If cilantro and mint leaves are omitted, the chutney will keep for about 2 weeks covered and chilled.
YOUR OWN NOTES