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1
Sprinkle surface of tenderloin with salt & pepper and place in a glass baking dish. Whisk together all marinade ingredients (1 cup orange juice, 1/3 cup packed brown sugar, 1/4 cup olive oil, 1/4 cup fresh mint, 1/2 tsp cinnamon, 1/2 tsp dry mustard) and cover tenderloin with marinade. Marinate in the refrigerator for 1-2 hours, turning pork occasionally. Remove pork from marinade (discarding excess).
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2
Meanwhile, preheat broiler. Place pineapple slices on a parchment-lined baking sheet. Mix together the melted butter and 2 Tbs brown sugar, brush half of the butter mixture onto top surfaces of pineapple slices. Broil for 2 minutes. Turn pineapple slices over and brush with remaining butter mixture. Broil for 1-2 minutes more or until slightly softened. When pineapple has cooled, remove and discard peel and core; dice into small pieces.
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3
Heat oven to 350 degrees F. In a large, heavy oven-safe skillet (If you do not have an oven-safe skillet, sear the tenderloin in a large heavy skillet, then transfer the tenderloin to a baking pan), sear pork over medium-high heat for 2-3 minutes or until all sides are lightly brown. Roast tenderloin in skillet, uncovered, in oven for 20-27 minutes or until the internal temperature reaches 145 degrees F. Let pork sit at room temperature for 5-10 minutes before slicing into 1 1/2-inch thick slices.
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4
Meanwhile, plump raisins in rum and 2 Tbs orange juice in a saucepan over low heat for 5 minutes. Remove from heat, add pineapple and remaining chutney ingredients (1/4 cup sweet onion, 2 tsp fresh mint, 1/4 tsp sea salt), and stir to blend. Chutney makes 2 1/4 cups
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5
To serve, lay the pork (slices overlapping) on a heated serving platter and spoon chutney down the center of tenderloin. Garnish with mint sprigs and serve with steamed Jasmine rice, if desired.
