Szechuan and Black Peppercorn Crusted Pork Tenderloin, With Sweet and Sour Pear Chutney
Servings: 4
Juicy, seared Coleman NO ANTIBIOTICS EVER Boneless Pork Tenderloin rolled in fragrant Szechuan peppercorns paired with a tangy, spiced pear chutney.
Ingredients
- 2 Coleman Pork Tenderloins (54085)
- 2 tbsp. Szechuan peppercorns — whole
- 2 tbsp. black peppercorns — fresh cracked
- ¼ c. tamarind and toban djan brushing sauce (recipe below)
- 4 c. sweet and sour pear chutney (recipe below)
- 3 tsp. salt
- vegetable oil (as needed)
Brushing Sauce
- 1 c. chili bean sauce (toban djan)
- 2 tbsp. tamarind concentrate
- 1 tbsp. sugar
Chutney
- 3 tbsp. vegetable oil
- 3 shallots — 1 in. chopped
- 2 tsp. black mustard seeds — toasted
- 15 curry leaves
- 1 tsp. salt
- 3 pears — peeled, cored, 1 in. dice
- 1 tbsp. tomato paste
- ½ c. sugar
- ½ c. distilled white vinegar
- 1 c. raisins
- juice of 1 lime
Instructions
- Preheat oven to 400°F. Lightly season pork with salt and let sit for 10 minutes.
- Make brushing sauce: Combine chili bean sauce, tamarind concentrate and sugar. Mix well.
- Sear pork in a hot pan with vegetable oil until lightly browned on all sides. Remove from pan and allow to sit until tenderloin is cool enough to handle.
- Mix peppercorns together. Brush tenderloins with sauce. Roll into the peppercorn mixture and place onto a roasting pan or sheet tray.
- Place in oven and roast to desired temperature (recommend medium at 145°F-150°F, about 8-10 minutes).
- Let rest for 10 minutes before slicing into 4 portions. Serve each portion with 1 cup of pear chutney.
Instructions for Brushing Sauce
- Mix all ingredients together and set aside.
Instructions for Chutney
- In a sauce pot, heat mustard seeds, curry leaves and shallots in oil over medium heat. Cook until aromatic. The mustard seeds will pop in the pan. Shallots will still have a crunch.
- Add pears. Cook for about 2 minutes. Keep color bright and stir frequently.
- Add sugar and tomato paste, and cook for 1 minute or until sugar has completely melted.
- Add vinegar and raisins. Simmer over low heat. Cover and cook until pear is soft, about 10 minutes.
- Remove from heat. Add lime juice and salt. Adjust salt as needed. Allow chutney to cool. Remove curry leaves.
- Optional: Fold in chopped cilantro.