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Jerk Pork Tenderloin with Pineapple Chutney Recipe


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     Jerk Pork Tenderloin with Pineapple Chutney

Category   Entrees - Maindishes
Sub Category   None

1 tablespoon olive oil
1 (1 1/4-pound) pork tenderloin
Jerk Seasoning-
1 tablespoon garlic powder
2 1/2 teaspoons kosher salt
2 teaspoons dried thyme
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice
dash of ginger
1 teaspoon ground red pepper
Pineapple Chutney-
1/2 cup finely chopped onion
2 cups finely chopped pineapple
1 tablespoon dark brown sugar
1 tablespoon cider vinegar
1/8 teaspoon salt
dash of freshly ground black pepper

Jerk Seasoning- Combine all ingredients in a small bowl. Place whatever rub you donít use in a zip top bag for the next time you make this dish!
Preheat oven to 425į. To prepare pork, heat oil in a large ovenproof skillet over medium-high heat. Rub pork with Jerk Seasoning. (I use at least half of the prepared mixture to get a good coating on the meatĖfeel free to use more or less to taste. ) Add pork to pan; cook 3-5 minutes, turning to brown on all sides. Place pan in oven; bake at 425 degrees for 25-35 minutes or until a thermometer registers 160 degrees (slightly pink). Let stand for 10 minutes before slicing to let the juices redistribute and for some holdover cooking.
To prepare chutney, heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion; cook 5 minutes or until lightly browned. Add pineapple and remaining ingredients. Cover, reduce heat, and simmer 15 minutes or until thickened, stirring occasionally. Serve over the pork.
Tip- If you donít have an ovenproof skillet, use a regular skillet and then transfer to an oven safe dish.

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