sweet and spicy!

I've been making this recipe for a while.  It's my absolute favorite pork recipe. Brent likes it because it uses a lot of those Asian flavors that he loves. I think what makes it so good is that it's sweet and spicy at the same time.  If you're not into super spicy, you might want to use only 1 serrano pepper, or use 1/2 a jalapeno.  Don't leave it out all together though because it's really what makes the chutney so good.  Also... this one is all about timing.  Get the chutney going for a while, and then start on the pork. 

Pork tenderloin with pineapple chutney

Chutney
3 cups pineapple tidbits                $2.70
1 cup chopped onion                    $1.05
2 chopped serrano peppers            $0.18
1/4 cup brown sugar                    pantry
2 Tbsp chicken stock                   pantry
1 Tbsp minced ginger                   fridge or the tube is 3.99... but it lasts for a while
1/2 cup chopped cilantro              $0.99
1 Tbsp extra virgin olive oil          pantry

1. Heat oil in a large pan.  Saute onion, peppers and ginger for 6 minutes.
2. Add pineapple, brown sugar and chicken stock.  Bring to a boil, then lower heat and simmer uncovered for 20 minutes. 
3. Let cool for 20 minutes then stir in the cilantro

Pork
1 lb pork tenderloin                      $6.05
1 Tbsp sriracha or chili sauce        fridge
1 Tbsp soy sauce                         pantry
1 tsp. rice vinegar                        pantry
1 Tbsp. extra virgin olive oil         pantry

1. Heat oven to 400
2. Head olive oil in a pan that can be put in the oven.
3. Cover pork with salt and pepper.  Put the pork in the pan and cook for about 4 minutes, or until the down side gets seared.
4. Combine the chili sauce, soy sauce and rice vinegar in a bowl.  Brush half of the mixture on the pork.
4. Flip the pork over (now the sauce side is down) and put it in the over for about 15-16 minutes.
5. Remove from oven, let cool and then brush with the rest of the sauce.

Slice and cover in the chutney!! SO good!!  Serves 4 at $3.74/serving.