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
AuthorJulie
Prepare 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.
Ingredients
One Year Ago: Skillet Jambalaya
Just because you read Parents Canada Mag doesn’t justify wirting about Christmas in September!
Write for – from a writers’ perspective, this is late to be working on Christmas stuff!
I have that chutney on the list for the new load of pears mum-in-law just dropped off, along with pear butter. Yum!
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.
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)
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!
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.
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.
Hey Julie,
So, when you say proces, or not – if they are not processed do they have to be refrigerated? Thanks!
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!
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.
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.
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?
I dunno… stuffed monsters?
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.
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!
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!
Wow it looks great, even if I never had chutney?
Holidays already, come on!
MFO 😉
Pear chutney sounds fantastic!!! Perfect for this time of year 🙂
I just made a similar recipe this weekend. roasted instead of grilled the tenderloin and loved the chutney.
BTW – love the photo in your header of the budding foodie photographer.
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