Caribbean Pork Tenderloin2 lbs Pork Loin, cubed in 1 in cubesSalt and pepper 3 Tbsp vegetable oil 1 onion, chopped fine 1 red bell pepper, seeded and chopped fine 1 jalapeno chile, seeded and minced 1 tsp ground cumin ¼ tsp allspice 1 - 9oz jar mango chutney 1 tsp grated lime zest 3 Tbsp juice from 2 limes Pat pork dry with paper towels and season with salt and pepper. Heat 2 Tbsp oil in a large skillet over medium-high heat until just smoking. Add pork and cook until browned on all sides. Add remaining oil, bell pepper, and jalapeno to empty skillet and cook until lightly browned, about 5 mins. Stir in cumin an allspice and cook until fragrant, about 30 seconds. Add Chutney, lime zest, lime juice and any accumulated pork juices to pan and cook until thickened, about 3 minutes. Season with salt and pepper. To Freeze: Freeze in freezer safe container To Reheat: Defrost. Finish cooking the pork until its cooked through. Reheat the sauce and serve spooned over pork. |