Grilled Pork Tenderloin with Pear Chutney
I’m in full Christmas mode, finishing up a piece for the holiday issue of Parents Canada magazine. I actually pulled up Bing and Bowie in order to jolt my brain into writing something sufficiently holiday-spirited, then baked gingerbread. (Upside-down Pear Gingerbread – remember it? The one that apparently caused a run on molasses in Jakarta? Oh yes, ’tis almost the season!)
But since they frown on eating cake for dinner, I thawed some of that pork. (I may just start throwing the shrinkwrapped tenderloins in W’s bathtub to thaw in the evenings – they’d make fine sea monsters for his pirate ship.) Tenderloin #1 was hastily rubbed with a dry barbecue rub I had on my shelf and grilled. Bam.
And really in the end the pork was just a mode of delivery for the pear chutney, which I’m quite enamoured with. It’s from Well Preserved by Mary Anne Dragan, a newly re-released cookbook I’ve had on my shelf for years (I do love the new makeover though!) and reference quite often when I’m in the mood to put stuff up in jars. If you’re looking to do something with all those pears, here’s just the thing. It may just oust the cranberry sauce from our Thanksgiving table this year.
(Please note: as you may be able to tell from this photo, I forgot it on the stovetop and nearly candied it. I had to add a bit of water just to coax it back into something remotely chutneylike. It was still fabulous.)
Pear Chutney
The author suggests serving this chutney alongside roast chicken, turkey or pork, stirred into curries, or spooned over baked squash or sweet potato. (Sounds just about perfect for Thanksgiving to me.) Reprinted (with permission) from Well Preserved, Small Batch Preserving for the New Cook (Whitecap).
6 cups chopped pears, peeled or not
1 cup chopped apple
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
3/4 cup dark raisins
1/2 cup chopped candied ginger
2 cups brown sugar
3/4 cup cider vinegar
finely grated zest and juice of 1 lemon
1 Tbsp. mustard seeds
2 tsp. dried chili flakes
1 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. clovesPrepare the preserving jars according to package directions. (For me, this means wash them. I like giving them a run through the dishwasher, so they come out clean and hot – when you ladle in the hot preserves, they seal perfectly as they cool.)
Combine all the ingredients in your preserving pot. Bring to a boil over medium heat, stirring occasionally. Simmer, stirring often, until the pears are tender and the mixture has thickened, about 1 hour.
Remove from the heat. Ladle the chutney into hot, sterilized jars, leaving a 1/2 inch head space. Wipe the rims clean. Seal according to manufacturer’s directions. Process the jars in a boiling water bath for 10 minutes. (Or not.)
Makes about five to six 8 oz. (250 mL) jars.
One Year Ago: Skillet Jambalaya
September 29 2009 08:27 pm | pork and preserves
MoreCanadian on 29 Sep 2009 at 8:42 pm #
Just because you read Parents Canada Mag doesn’t justify wirting about Christmas in September!
JulieVR on 29 Sep 2009 at 8:53 pm #
Write for – from a writers’ perspective, this is late to be working on Christmas stuff!
Cheryl on 29 Sep 2009 at 9:04 pm #
I have that chutney on the list for the new load of pears mum-in-law just dropped off, along with pear butter. Yum!
rea on 29 Sep 2009 at 9:32 pm #
oh, that looks good. unfortunately, the russian judge is off pork this year and we’re avoiding porcine products at dinner. i may need to re-evaluate that decision.
Erica B. on 29 Sep 2009 at 9:56 pm #
Writer’s “seasons” start even earlier than retail
Thanks for the chutney recipe. That makes two I have to try this fall. (two chutney recipes that is… the other recipes I want to try number in the hundreds)
margo on 29 Sep 2009 at 10:39 pm #
Julie, I’ve done a lot of cooking, but one thing I’ve not ventured very far into is the world of preserving. However! I am so inspired to make this pear chutney. I can imagine how delicious it is going to taste come Thanksgiving. Preserving jars are easy to find, yes?? (Dumb question, I’m sure, but “inspired minds need to know!!”) Thank you!
JulieVR on 29 Sep 2009 at 10:43 pm #
Yes! Superstore, Canadian Tire, Zellers… they all have them! Or you can get old glass jars at Value Village – they don’t seal properly though so you have to refrigerate them.
erin on 30 Sep 2009 at 8:29 am #
Julie, I understand you being in full Christmas mode. I know I am going to make some people angry, but I have been panicking about Christmas for a week or two now! And no, I am not a writer, but for the past 5 years or so I have made homemade gifts for my family (last year was frozen meatballs for the adults and stuffed monsters for the kids). This year I have absolutely no ideas, and I am already starting to feel like it’s too late.
carla on 30 Sep 2009 at 8:49 am #
Hey Julie,
So, when you say proces, or not – if they are not processed do they have to be refrigerated? Thanks!
Sprout on 30 Sep 2009 at 8:51 am #
This sounds great! I’ve been making the rhubarb chutney all summer
(the one you posted in the spring) and now I’m glad I have a seasonal substitute!
JulieVR on 30 Sep 2009 at 8:51 am #
Carla – good question! I spoon the hot chutney into the hot, clean jars and they seal perfectly as they cool. No need to process. If you are using the snap lids you’ll know – if they don’t seal (the lids should pop inwards-concave) then they need to be refrigerated. Otherwise, they’re fine on the shelf.
Carolyn on 30 Sep 2009 at 12:52 pm #
Stupid question – do you have a print button for your posts? I know you used to, but I’m not seeing it today. Thanks for this recipe. I’ve loved your rhubarb chutney, and this looks like another winner.
Carol SB on 30 Sep 2009 at 1:47 pm #
Wow, Julie, another winner. Topical and seasonal. I’m picking up a box of pears first thing this weekend.
Erin, this would make good Christmas food-gifts, for sure! (Julie’s remark to serve with turkey; perfect.) But I’ve gotta ask. Stuffed monsters?
JulieVR on 30 Sep 2009 at 4:29 pm #
I dunno… stuffed monsters?
lovetocook on 30 Sep 2009 at 6:44 pm #
Chutneys are great served on baked brie.
Cranberry chutney
(just as good with the turkey, easier than meatballs, erin, makes lovely hostess or Christmas gifts)
3 cups cranberries, fresh or frozen
2 cups sugar
1 cup vinegar
6 T water
2 T grated ginger
3/4 tsp cinnamon
1/2 tsp cloves.
Simmer until thick (20min) Seal in jars.
erin on 01 Oct 2009 at 8:16 am #
Stuffed monsters – just stuffed animals, but monsters. I used lime green fleece and added felt eyes and mouths. The great thing is that, since it’s a monster, the details don’t have to be perfect (for example, the eyes can be different shapes and sizes). Perfect for a not-great-sewer like me!
JulieVR on 01 Oct 2009 at 8:34 am #
Carolyn – I did have a print button but it was creating some glitches in the system – they may have been worked out though, so I’ll try activating it again!
Manon from Ontario on 01 Oct 2009 at 1:22 pm #
Wow it looks great, even if I never had chutney?
Holidays already, come on!
MFO
Erica on 03 Oct 2009 at 7:28 am #
Pear chutney sounds fantastic!!! Perfect for this time of year
EAT! on 07 Oct 2009 at 7:07 am #
I just made a similar recipe this weekend. roasted instead of grilled the tenderloin and loved the chutney.
EAT! on 07 Oct 2009 at 7:08 am #
BTW – love the photo in your header of the budding foodie photographer.