Pork Tenderloin with Pineapple Chutney

Not the greatest picture, I know–this blog will never win any awards for food photography.  But bear with me, because the dish was delish.  (Yeah, I went there.)  The chutney was adapted liberally from this recipe.  I left out the bell and habanero peppers because, frankly, I forgot to buy them, and halved the sugar.  It was still plenty sweet.  I swapped bourbon for rum because it seemed like a good idea.  Continuing with the “warm flavors” idea, I added a dash of cinnamon and a few grates of nutmeg.  It was, in fact, delish.

The pork was pretty darn good as well.  Pork loin, like chicken breast, is a woefully abused piece of meat.  They both take a lot of flack for being dry and dull, and many people try to drown them in marinade to compensate.  I can see why–if you cook pork to the USDA-recommended internal temperature of 160F, you had better have a strong jaw and steely determination.  If, however, you let it stay just a little rare in the center, you have a juicy, tender main course that never fails to make guests say, “I’ve never had pork like this before.”  (Unless it’s a returning guest, in which case, they have.  And if you make pork the right way, your guests will return.)  Loin chops can be tricky–they do dry out so quickly–but the tenderloin couldn’t be easier, provided you invest in a roast thermometer.  Set it to 140F and wait for the compliments to start pouring in.


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