Pork Tenderloin With Rum Chutney – a delicious recipe with pork, salt, pepper, cayenne, salad oil, rum. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Trim and discard fat and any silvery membrane from pork. Sprinkle meat lightly with salt and pepper, and as much cayenne as you like.
2
Set a 10- to 12-inch frying pan over high heat. When hot, add oil and swirl to coat pan. Add pork and brown on all sides, turning as needed, about 4 minutes total.
3
Transfer meat to a 9- by 13-inch pan. Bake in a 400u00b0 oven until a thermometer inserted in center of thickest part of meat registers 155u00b0, about 15 minutes. Put meat on a platter, and let stand for 5 minutes.
4
Meanwhile, add rum to the unwashed frying pan. Stir over medium heat to free browned bits, then pour these drippings into the roasting pan. Stir over low heat, mixing in chutney, until hot.
5
Cut pork on the diagonal into 1/2-inch-thick slices. Accompany with the chutney and salt and pepper to taste.
158
kcal
Calories
10
g
Fat
4
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 pork tenderloins (about 1 lb. each), About 1/2 teaspoon salt, About 1/2 teaspoon pepper, About 1/2 teaspoon cayenne, and more.
Yes, Pork Tenderloin With Rum Chutney falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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