Living 2 Eat |

… from the kitchen of Donna Engle Godfrey

Char grilled Pork Tenderloin with Orange Brandy and Mango Chutney Cream Sauce

1 ounce brandy

1/2 cup orange juice

1/4 teaspoon fresh grated ginger

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2- 1 pound pork tenderloins, trimmed and cleaned

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1/2 cup mango chutney

1 ounce brandy

1/4 teaspoon minced garlic

3/4 beef stock

1/4 cup heavy cream

1/4 teaspoon sea salt

1/4 teaspoon white pepper

To prepare the Orange Brandy marinade:

In a shallow dish combine the ounce of brandy, orange juice and ginger, blending well.

Marinade pork for up to 4 hours. I use a zip lock bag.

 To prepare the Mango Chutney Cream Sauce:

In a saucepan combine the chutney and garlic. Heat slightly. Remove the pan from heat and add the Brandy Return to heat and allow the alcohol to dissipate. Add the stock and reduce by half. Add the cream and reduce by 1/4. Season with salt and pepper. Keep warm.

Char grill the marinated pork tenderloin over medium heat for about 6 minutes on each side. Slice the pork and fan onto 4 plates. Top with the warm mango chutney sauce.

411:   pork tenderloin = pork tender = pork filet  Notes:  This cut is lean, tender, and boneless, so it commands a high price.  It’s delicious roasted, grilled, or broiled as long as you don’t overcook it. Tenderloins are usually sold in pairs, and sometimes cut up into tenderloin pieces.  If there’s a silver membrane on the tenderloin, remove it before cooking.