Roasted Pork Tenderloin with Jalapeno Pineapple Chutney

It is Friday night. And the mood is right.

Right for a hot date with my man.

So I’m going to waste no time babbling on about this recipe. It’s good. Make it. For yourself, your friends, your family, or your sweetie.

Just make it.

I have to go get pretty. And that my friends, is way WAY harder than this dinner dish.  

You will need…

2 tablespoons olive oil

1 large pork tenderloin (or 1 and ½ medium sized)

2 cups jalapeno pineapple chutney, hot

Salt and pepper to taste.

Start by preheating your oven to 400 degrees F.

Season the pork well with salt and pepper.

Heat the oil over medium high heat in a large sauté pan.

When the oil is really hot, add the pork to the pan. Sear the pork on all sides until it is browned on all sides.

Place the pan in the oven (make sure it is oven safe) and cook it for about 13 minutes for medium rare.

Remove the pork form the pan and cover it with aluminum foil.

Let the pork rest for 10 minutes.

Slice the pork into pieces about ¾ of on inch thick.

Top with hot chutney and serve.

Love and Beer Floats

Angela

Jalapeno Pineapple Chutney

2 tablespoons olive oil

1 large pork tenderloin (or 1 and ½ medium sized)

2 cups jalapeno pineapple chutney, hot

Salt and pepper to taste.

Start by preheating your oven to 400 degrees F.

Season the pork well with salt and pepper.

Heat the oil over medium high heat in a large sauté pan.

When the oil is really hot, add the pork to the pan. Sear the pork on all sides until it is browned on all sides.

Place the pan in the oven (make sure it is oven safe) and cook it for about 13 minutes for medium rare.

Remove the pork form the pan and cover it with aluminum foil.

Let the pork rest for 10 minutes.

Slice the pork into pieces about ¾ of on inch thick.

Top with hot chutney and serve.