Ingredients
1 1/4 lb pork tenderloin
Rub:
1 1/2 T salt
1 T Black Pepper
3 t paprika
1 t ancho chile powder
olive oil
sauce:
1 jar of Major Grey’s Mango Chutney
1 shallot chopped
2/3 t Chicken base
2 t curry powder
pepper to taste
water
Side:
1 Sweet potato per person(the yellow kind, not a yam)
Preparation
Trim silver skin off pork. Add all dry ingredients for rub to bowl and mix. Season pork generously with mix and rub pork with olive oil. Marinate for at least 12 hours, 24 hours would be better.
To prepare sauce saute shallot in a little oil on medium flame till soft, about 20 seconds. Add jar of Major Grey’s Chutney, fill empty jar with water and add to pan. Add curry powder, chicken base, and pepper to taste. Bring mixture to boil and then lower heat and reduce mixture by half. After mixture is reduced blend mixture in blender in create smoother consistency. Reheat before serving over pork.
For a great pairing bake a sweet potato with a light covering of olive oil or cooking spray, salt and pepper at 350 for about an hour depending on size.
Remove pork from fridge and place on grill. Cook on medium heat till desired temperature (best at medium) Let pork sit for 5 minutes before slicing.
Plate slices next to sweet potato and cover both generously with curry sauce.
