posted by SandyOH 03-13-102 9:06 AM
Glazed Pork with Pear Chutney
1/4 cup packed brown sugar
1 tablespoon cider vinegar
1 teaspoon Dijon-style mustard
2 pork tenderloins (about 1-1/2 pounds)
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Pear Chutney:
1 can pear halves in heavy syrup (28-oz.)
1/2 cup pickled sweet red peppers, drained and chopped
1/4 cup dark seedless raisins
2 teaspoons cider vinegar
1 teaspoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 green onion, chopped
Preheat broiler. In small bowl, prepare glaze by mixing together brown sugar, vinegar and mustard; set aside. Rub tenderloins with salt and pepper; place on rack in broiling pan. With broiling pan 5 to 7-inches from source of heat, broil tenderloins 8 minutes. Brush with some brown sugar glaze and broil 2 minutes longer. Turn tenderloins and broil 8 minutes. Brush with remaining brown sugar glaze and broil 2 minutes longer or until tenderloins are still slightly pink in center (internal temperature of meat should be 160° on meat thermometer).
Meanwhile, prepare Pear Chutney: Drain syrup from canned pears, reserve 1/2 cup of the syrup. Cut pears into 1/2-inch chunks.
In a 2-quart saucepan, heat red peppers, raisins, vinegar, brown sugar, ginger, salt, black pepper and reserved pear syrup to boiling point over high heat. Reduce heat to medium and cook 5 minutes. Reduce heat to low; stir in pears and green onion and cook, covered, 5 minutes longer. (Makes about 2-1/2 cups chutney)
Place tenderloins on cutting board. Holding knife at an angle, thinly slice tenderloins.
Spoon warm chutney over pork slices to serve.
Makes 6 main dish servings
Source: Good Housekeeping Best Recipes 1999