Ingredients Jump to Instructions ↓

  1. 1 teaspoon coriander seeds

  2. 8 whole allspice berries

  3. 4 whole cloves

  4. 1 cup cold water

  5. 3 tablespoons kosher salt, plus additional for seasoning

  6. 2 tablespoons dark brown sugar

  7. 1/4 cup chopped fresh ginger with peel

  8. 4 cloves garlic

  9. 1 cup dark rum

  10. 3 pork tenderloins

  11. Freshly ground black pepper

  12. 1/4 teaspoon coriander seeds

  13. 4 whole allspice berries

  14. 2 whole cloves

  15. 2 tablespoons unsalted butter

  16. 5 coins peeled fresh ginger

  17. 2 cloves garlic, peeled and smashed

  18. 1/2 fresh jalapeno (seeds optional), stemmed

  19. 1/4 cup rice vinegar

  20. 1 tablespoon light brown sugar

  21. 3 cups chopped fresh pineapple

  22. 2 teaspoons kosher salt

  23. 2 scallions (white and green parts), thinly sliced

  24. 2 tablespoons chopped fresh mint

  25. Juice of half a lime

Instructions Jump to Ingredients ↑

  1. Chutney For the brine: Crush the spices with the bottom of a saucepan . Put spices in a saucepan and toast, swirling pan over medium heat for 3 minutes. Add water, 3 tablespoons salt, brown sugar, ginger, and garlic to the pan. Bring to a boil, remove from heat, and stir in the rum; cool to room temperature. Remove silver skin from tenderloins and place in a bowl or shallow container. Pour the brine over the tenderloins. Cover and refrigerate 1 to 4 hours.

  2. For the chutney: Put the coriander, allspice, and cloves in a small skillet and toast, swirling pan, over medium-high heat until fragrant, about 30 seconds. Crush spices with a heavy pan or a mortar and pestle . Heat butter in a small saucepan over medium-high heat. Add ginger , garlic, and jalapeno and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add toasted spices, vinegar, and sugar and stir util dissolved. Stir in pineapple and salt Bring to a boil, reduce heat to low, and simmer until slightly thickened, about 20 minutes. Cool, then stir in scallions, mint, and lime juice.

  3. Prepare an outdoor grill with a medium-high fire for direct and indirect grilling.

  4. Remove the tenderloins from the brine and pat dry. Brush the grill grate lightly with vegetable oil . Season tenderloins with coarsely ground black pepper and salt to taste. Grill the tenderloins over direct heat util each side is golden brown, about 6 minutes per side. Move the meat over to the cool side of the grill, cover with a disposable aluminum pan, and cook until an instant-read thermometer inserted in the center reads at least 145 F for medium, about 6 to 8 minutes more. Let rest 5 minutes before slicing. Slice the tenderloins into medallions and serve with the chutney.


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