Spiked Pork Tenderloin with Sunny Pear Chutney
Elevate your dining experience with this stunning Spiked Pork Tenderloin with Sunny Pear Chutney, a dish that seamlessly blends savory and sweet flavors. Juicy pork tenderloins are marinated in a bold bourbon-soy mixture with hints of garlic, ginger, and brown sugar, before being expertly seared and roasted to perfection. Paired with a vibrant pear chutney bursting with golden raisins, apple cider vinegar, warm spices like cinnamon and allspice, and a touch of honey, this recipe delivers an irresistible balance of richness and brightness. Perfect for dinner parties or an elevated weeknight meal, this gourmet-inspired dish is both comforting and refined. Serve with a side of roasted vegetables or creamy mashed potatoes to make it a complete showstopping meal. Keywords: pork tenderloin recipe, bourbon marinade, pear chutney, savory and sweet pork dish, roasted pork recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces (about 1 pound each) pork tenderloin
- 1 cup bourbon
- 0.25 cup soy sauce
- 2 tablespoons brown sugar
- 2 pieces garlic cloves, minced
- 1 teaspoon ground black pepper
- 0.5 teaspoon ground ginger
- 2 tablespoons olive oil
- 4 pieces ripe pears, peeled and diced
- 1 piece yellow onion, finely chopped
- 0.25 cup golden raisins
- 0.5 cup apple cider vinegar
- 2 tablespoons honey
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground allspice
- 1 teaspoon kosher salt
- 0.5 cup water
Instructions
In a large bowl, whisk together bourbon, soy sauce, brown sugar, minced garlic, ground black pepper, and ground ginger. Add the pork tenderloins, turning to coat completely. Cover and marinate in the refrigerator for at least 2 hours, or overnight for best results.
Preheat your oven to 400°F (200°C). Remove the pork tenderloins from the marinade and pat them dry with paper towels. Discard the marinade.
In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the pork tenderloins on all sides until golden brown, about 2 minutes per side.
Transfer the skillet to the preheated oven and roast the pork tenderloins for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Remove the pork from the oven, cover it loosely with aluminum foil, and let it rest for 10 minutes.
While the pork is roasting, prepare the pear chutney. In a medium saucepan, combine the diced pears, chopped onion, golden raisins, apple cider vinegar, honey, ground cinnamon, ground allspice, kosher salt, and water.
Cook the mixture over medium heat, stirring occasionally, until the pears are soft and the chutney has thickened, about 20-25 minutes. Adjust seasoning with additional salt or honey as needed.
Slice the rested pork tenderloin into medallions. Serve alongside the sunny pear chutney for a bright and flavorful pairing.
Nutrition Facts
Calories |
2842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 6011 mg | 261% | |
| Total Carbohydrate | 211.1 g | 77% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 153.5 g | ||
| Protein | 235.2 g | 470% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 257 mg | 20% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 5896 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
