Caribbean-Inspired Pork Tenderloin
with Chutney & Golden Rice
Pork tenderloin takes a trip to the tropics in this bright, zippy recipe! Caribbean-spiced pork tenderloin is served alongside a bed of golden rice, then topped with a mango, onion and pepper chutney. This winning combo is tangy, rich and savoury, all at once.
Produit dans une installation 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
2 pièce(s)
Poitrines de poulet
9 g
Mélange d'épices des Caraïbes
(Peut contenir Noix, Sésame, Soya, Blé, Arachides, Moutarde, Lait, Sulfites, Triticale)
¾ tasse(s)
Riz étuvé
5 g
Mélange d'épices au curcuma doré
(Peut contenir Sésame, Triticale, Lait, Arachides, Sulfites, Moutarde, Soya, Noix, Blé)
7.5 g
Bouillon de poulet en poudre
(Contient Soya Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Sulfites, Blé)
1 pièce(s)
Mangue
1 pièce(s)
Oignon rouge
1 pièce(s)
Poivron
1 cs
Vinaigre de vin rouge
(Contient Sulfites Peut contenir Oeuf, Poisson, Lait, Moutarde, Noix, Sésame, Soya, Blé)
7 g
Coriandre
56 g
Petits pois
Pas inclus dans votre livraison
0.13 cc
Poivre*
4 cc
Huile*
0.13 cc
Sel*
1 cc
Sucre*
2 cs
Beurre*
Informations nutritionnelles
Ustensiles
Instructions
- 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 (2 tbsp) oil 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 the oven for 10-14 min, until cooked through.**
- Meanwhile, cut pepper into 1/2-inch pieces.
- Peel, then cut mango into 1/2-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Roughly chop cilantro.
- In a medium pot, heat 1 tsp (2 tsp) oil over medium-high heat.
- When the pot is hot, add half the onions. Cook for 1-2 min, stirring often, until onions soften slightly.
- Add half the Golden Turmeric Spice Blend (use all for 4 portions). Cook for 30 sec, stirring often, until toasted.*
- To the same pot, add rice, chicken stock powder, peas and 1 1⁄3 cups (2 2/3 cups) water. Bring to a boil over high.
- Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed.
- Set aside for 5 min, off heat and still covered.
- Fluff rice with a fork.
- In the same pan (from step 1), heat 2 tbsp (4 tbsp) butter over medium-high.
- When butter is melted, add mango, peppers, remaining onions, vinegar and 1 tsp (2 tsp) sugar. Cook for 3 min, stirring occasionally, until slightly softened.
- Add 1/2 cup (1 cup) water. Bring to a boil.
- Once boiling, reduce heat to medium and cook for 10-12 min, stirring occasionally, until water reduces and chutney is saucy.
- Season with salt.
- Thinly slice pork.
- Plate pork with rice alongside. Spoon chutney over pork.
- Sprinkle with cilantro.
- Enjoy!