Caribbean Pork with Pineapple Chutney
plus Roasted Mini Bell Peppers and Coconut-Lime Rice
This week, we’re taking you on a trip to the islands...from the comfort of your own kitchen! Pork tenderloin is roasted to juicy perfection, then sliced and served with a curried pineapple chutney chock-full of ginger, garlic, cilantro, and lime. On the side, there’s tender, lightly-charred mini bell peppers and sweet-scented toasted coconut rice. Together, it’s a full-blown flavor explosion. One bite will transport your taste buds to warm weather, white sand, and turquoise water—no passport required.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Shallot
1 thumb
Ginger
2 clove
Garlic
1 unit
Lime
¼ ounce
Cilantro
1 unit
Chili Pepper
¼ cup
Shredded Coconut
(Contains Tree Nuts)
½ cup
Basmati Rice
6 ounce
Mini Bell Peppers
12 ounce
Pork Tenderloin
1 tablespoon
Curry Powder
8 ounce
Pineapple
Not included in your delivery
4 teaspoon
Vegetable Oil
2 teaspoon
Sugar
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust racks to top and middle positions; preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and mince half the shallot (whole shallot for 4 servings). Peel and mince or grate ginger. Mince or grate garlic. Zest and quarter lime (quarter both limes for 4). Finely chop cilantro leaves and stems. Finely chop chili.
Place coconut in a large pan over mediumhigh heat. Cook, stirring, until golden brown and toasted, 2-3 minutes. Turn off heat; transfer to a small bowl. In a small pot, combine rice and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
While rice cooks, toss mini bell peppers on a baking sheet with a large drizzle of oil; season generously with salt and pepper. Roast on top rack until softened and lightly charred, 20-25 minutes.
Meanwhile, pat pork dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in pan used for coconut over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Transfer pork to a second baking sheet. Roast on middle rack until cooked through, 10-12 minutes. Let pork rest a few minutes after removing from oven, then thinly slice crosswise.
Heat 1 TBSP butter (2 TBSP for 4) and a drizzle of oil in pan used for pork over medium-high heat. Add garlic, ginger, shallot, half the curry powder (use the rest as you like), and chili to taste. Cook, stirring, until softened, 1-2 minutes. Stir in juice from half the lime and 2 tsp sugar (4 tsp for 4) until sugar is dissolved, 30 seconds. Add pineapple and its juice. Bring to a boil; reduce to a low simmer. Cook until thickened, 3-4 minutes. (TIP: If chutney is too thick, stir in a splash of water.) Turn off heat. Stir in half the cilantro; season with salt and pepper.
Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings), lime zest, and toasted coconut; divide between plates. Stir any resting juices from pork into chutney. Arrange pork and mini bell peppers over rice. Top pork with chutney and remaining cilantro. Serve with remaining lime wedges on the side.
