Pork Tenderloin Adovada W/Mango And Papaya Chutney

Name: Pork Tenderloin Adovada W/Mango And Papaya Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chutney:; 2 pounds mangos, peeled and diced; 2 pounds papaya, peeled and diced (canned is ok for either the mango or papaya or both); 3 tablespoons olive oil; 1 teaspoon chile flakes; 2 1/2 cups medium dice red onion; 1/4 cup minced fresh ginger; 1 cup small dice red bell pepper; 8 ounces unsweetened pineapple juice; 4 ounces cider vinegar; 1/2 cup brown sugar; 1 1/2 tablespoons curry powder; Kosher salt and fresh ground white pepper; 1/2 cup raisins or golden raisins; 1/2 cup toasted, roughly chopped macadamia nuts; Pork Adovada:; 1 whole pork tenderloin trimmed or 1 pork loin trimmed of excess fat.; 8 oz. orange juice; 1 bottle Negra Nodelo beer; 1/4 cup chili powder; 1 8 oz can chopotle peppers in adobo sauce; 2 tbl spoons crushed garlic; 1 white onion diced; 8 oz chopped green onions; 1/4 cup ground cumin; 2 tablespoons fresh oregano; 2 tbls spoons kosher salt; 2 tbls spoons fresh ground black pepper

Servings: persons

Chutney:
2 pounds mangos, peeled and diced
2 pounds papaya, peeled and diced (canned is ok for either the mango or papaya or both)
3 tablespoons olive oil
1 teaspoon chile flakes
2 1/2 cups medium dice red onion
1/4 cup minced fresh ginger
1 cup small dice red bell pepper
8 ounces unsweetened pineapple juice
4 ounces cider vinegar
1/2 cup brown sugar
1 1/2 tablespoons curry powder
Kosher salt and fresh ground white pepper
1/2 cup raisins or golden raisins
1/2 cup toasted, roughly chopped macadamia nuts
Pork Adovada:
1 whole pork tenderloin trimmed or 1 pork loin trimmed of excess fat.
8 oz. orange juice
1 bottle Negra Nodelo beer
1/4 cup chili powder
1 8 oz can chopotle peppers in adobo sauce
2 tbl spoons crushed garlic
1 white onion diced
8 oz chopped green onions
1/4 cup ground cumin
2 tablespoons fresh oregano
2 tbls spoons kosher salt
2 tbls spoons fresh ground black pepper

1
Chutney:
2
In a saute pan heat the oil and add the chile flakes for about 4-6 minutes over med high.. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and papaya and cook for 1 more minute.
3
In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a simmer and reduce for about 30 minutes, stirring frequently. Season to taste with salt and pepper. Add the raisins, nuts and let cool.
4
Pork Adovada:
5
Combine all ingredients in a deep dish or large plastic ziploc bag. Marinate pork tenderloin in refrigerator overnight. Grill over direct heat on high to sear for about 2 minutes on each side. Then move to indirect heat and let slow cook until internal temperature reaches 160 degrees. Cooking times will vary depending on size of tenderloin or pork loin, and type of grill, charcoal or gas. The key here is to keep it moving on indirect heat to prevent it from burning.
6
Slice into medallions and serve with flour tortilas or crusty bread or by itself for you carb watchers. Spoon some chutney over the pork.
7
It's delicious!

758

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: Chutney:, 2 pounds mangos, peeled and diced, 2 pounds papaya, peeled and diced (canned is ok for either the mango or papaya or both), 3 tablespoons olive oil, and more.

Yes, Pork Tenderloin Adovada W/Mango And Papaya Chutney falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!