Caribbean Tenderloin and Pineapple Chutney
with yellow rice
Pork tenderloin takes a trip to the tropics in this bright, zippy recipe! Caribbean-spiced pork tenderloin is nestled on a bed of golden rice, then topped with a pineapple, onion, and pepper chutney. The winning combo is tangy, rich, and savoury all at once.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Filet de porc
1 cs
Mélange d'épices des Caraïbes
¾ tasse(s)
Riz étuvé
½ cs
Mélange d'épices au curcuma doré
1 pièce(s)
Concentré de bouillon de poulet
1 pièce(s)
Mangue
113 g
Oignon rouge
160 g
Poivron
1 cs
Vinaigre de vin rouge
(Contient: Sulfites)
7 g
Coriandre
56 g
Petits pois
Pas inclus dans votre livraison
2 cs
Beurre*
(Contient: Lait)
4 cc
Huile*
½ cc
Sucre*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
Preheat the oven to 450°F. Start the recipe when the oven is ready. Read the entire recipe card.Pat pork dry with paper towels. Season on all sides with salt, pepper, and Caribbean Spice Blend. In a large non-stick pan, heat 1 tbsp oil (double for 4 portions) over medium heat.When the pan is hot, add pork. Sear, turning occasionally, until golden-brown, 6-7 min. Transfer pork to a parchment-lined baking sheet. Roast on the middle rack of oven, for 10-14 min, until cooked through.**
Meanwhile, wash and dry all produce.Cut onion into 1/2-inch pieces. Cut pepper into 1/2-inch pieces.Cut pineapple into 1/2-inch pieces.
Heat a medium pot with 1 tsp oil (double for 4 portions) over medium-high heat. When the pot is hot, add half the onions. Cook, stirring often, until softened slightly, 1-2 minutes. Add half the Golden Turmeric Spice Blend (use all the spice blend for 4 portions) and cook until toasted, 30 sec.*
Add rice, chicken broth concentrate, and 11⁄4 cups water (double for 4 portions). Season with salt. Bring to a boil over high heat.Once boiling, cover and reduce the heat to medium-low. Cook, until rice is tender and water is absorbed, 12-15 min.Set rice aside, still covered, for 5 min.Fluff rice with a fork.
In same pan (used in Step 1), heat 2 tbsp butter over medium-high.When pan is hot, add pineapple, peppers, remaining onions, vinegar, and 1/2 tsp sugar (double for 4 portions). Cook for 3 minutes, until slightly softened. Add 1/2 cup water (double for 4 portions) and bring to boil. Reduce heat to medium-low and cook, stirring occasionally, until water reduces and mixture is saucy, 10-12 minutes.Season with salt and pepper.
Cut the roasted pork tenderloin into slices.Serve yellow rice with Caribbean pork over top. Spoon over the pineapple chutney.Enjoy!
