Vanilla Brined Pork with Pineapple Mango Chutney


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Vanilla Brined Pork with Pineapple Mango Chutney
Vanilla Brined Pork with Pineapple Mango Chutney
Ingredients
3 tbsp. kosher salt
1/2 cup boiling water
3 cups cold water
1/2 cup honey
1/2 cup white wine
2 tsp. coarsely ground pepper
6 cloves garlic, smashed
1 vanilla bean, halved horizontally
1 large Raley's Fresh Pork tenderloin
Chopped fresh rosemary (optional)
Pineapple Mango Chutney:
2/3 cup white wine
2/3 cup white wine vinegar
1/2 cup minced red onion
3 rings Raley's Dried Pineapple, chopped
2 mangoes, peeled, pitted and diced
Directions

Prep: 30 minutes, Brine: 24 to 48 hours, Cook: 1 hour, 45 minutes, Serves: 6

1. Stir salt into boiling water until dissolved. Stand a gallon-size resealable bag in a large bowl. Add cold water, honey, wine, pepper, garlic and salt water to bag. Scrape cut surface of the vanilla bean with the tip of a small sharp knife to release the seeds and add to bag; press bag gently to mix. Add pork and seal bag; refrigerate for 24 to 48 hours.

2. While pork is brining, stir together all chutney ingredients in a medium saucepan and bring to a boil. Reduce heat and simmer, covered, for 25 minutes. Remove cover and cook for 20 minutes more or until thickened. Refrigerate until ready to serve.

3. Remove pork from brine. Cook on a well-oiled grill over medium heat for 45 minutes or until pork reaches 145°F. Cut into 1/4-inch thick slices and serve with warm chutney. Sprinkle with rosemary, if you like.

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