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For some reason, pork just sounds boring to me.  Unless it’s ribs, it just never sounds appealing… but it’s a protein that is definitely a change from monotonous chicken, so every once in a while I’ll try to make it, and make it interesting.  The real star of this pork, is the Mango Habanero Chutney.  Without it, you just have boring pork, although its super tender!

Mango Habanero Chutney

1 tbsp olive oil

1/3 cup chopped onion

1/2 habanero, seeded and finely chopped

1 clove minced garlic

3 tbsp cider vinegar

3 tbsp lemon juice

1 tsp worchestershire sauce

2 tbsp brown sugar

1/2 tsp ginger

1/2 tsp curry powder

1 mango, chopped

1/2 cup crasins

1 cup water

Heat the oil in a skillet over medium high and add onions and garlic.  Once the onions start to turn translucent, add the habanero and saute till the onions just start to brown.  Whisk together the remaining ingredients, except the mango and crasins, and add to the skillet.  bring to a boil, then add the mango and crasins.  Cover and reduce the heat to low and simmer for about 20 minutes.  Uncover and raise the heat back up to medium high.  Cook till most of the liquid is gone.  Transfer to a bowl to cool.

pork tenderloin (unflavored)

fresh cracked sea salt & black pepper

2 cloves minced garlic

2 tbsp italian seasoning

1 tbsp olive oil

Season the pork generously with the salt and pepper.  Rub in the garlic and italian seasoning.  Preheat the oven to 350.  Coat a skillet with the olive oil and heat to medium high.  Sear the pork on both sides for about a minute, or just browned.  Transfer to a glass baking dish and cover with foil.  Bake till the internal temperature hits about 130 degrees, then uncover and finish baking till the temperature reaches 145-155 degrees.  Remove from the oven, and place on a cutting board to cool slightly.  Don’t cut into it right away, or you’ll loose all those nice juices that keep it tender.  Slice on the bias and serve with the Mango Habanero Chutney.

I also sliced up some chayote and zucchini and cooked them in the same skillet as the pork, with the same seasonings.  Cook the chayote first, till its just tender, then add the zucchini so the texture of both, are about the same.

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