I found these beautiful pears at my store and bought up a few too many in some sort of pear frenzy and a week later I found myself staring at my fruit bowl wondering what I should do! So, I grabbed a pork tenderloin and went to town... well not really, I stayed in my kitchen but you get the idea. Or do you?
In a big gallon bag, I pierced the tenderloin to allow the flavors to get deep in a short amount of time and added smoked paprika, a few minced garlic cloves, ground cloves ( I know its weird but bare with me), red pepper flakes and chili powder.
In my head I knew my chutney was going to be sweet so I was trying to counter balance the sweetness with a sorta smokey sorta spicier meat base.
In my head it would all come together like a beautiful symphony.
In my head I was 10 lbs lighter 3 inches taller without all my fun gray hairs.
I love living in my head.
Add a little EVOO to get the juices flowing and let soak in the fridge for up to an hour.
From there, we grill the Tenderloin on a 400 grill for around 12 minutes, let rest, slice.
Meanwhile, it's time for chutney. I've made a few different chutneys based loosely off other recipes I've found but mine are much abbreviated. With that being said, saute some chopped onion (about 1/4 of an onion will do) a few minced garlic cloves in a little butter.
Then add a little more butter (clearly I did not mean a little) and 2 heaping Tbsps of brown sugar.
Serve the Chutney on top of your sliced pork and add a little Basil to brighten up the flavor a tad.
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