Ingredients
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1/2 cup tequila
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1 tablespoon brown sugar
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2 tablespoons walnut oil
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1 teaspoon dried rosemary
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1 teaspoon dried thyme
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1 teaspoon paprika
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1/2 teaspoon kosher salt
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1 (2 7/8 ounce) package pork tenderloin
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2 tangerines, sectioned and chopped or 1 (11 ounce) can mandarin oranges
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2 bosc pears, chopped
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2 tablespoons grated fresh ginger
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1/2 cup raspberry vinegar
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1 (3 inch) cinnamon sticks
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1/4 teaspoon ground allspice
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1/4 cup chopped walnuts
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1/4 cup lime juice
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1/4 cup brown sugar
Instructions
- Combine first seven ingredients in a large shallow dish.
- Add pork.
- Cover and chill 30 minutes, turning occasionally.
- Remove pork from marinade.
- Bring marinade to a boil in a saucepan; keep warm.
- Place pork on a lightly greased rack in a roasting pan.
- Bake at 375 degrees for 30-35 minutes or until a meat thermometer inserted in thickest portion registers 160 degrees, basting often with reserved marinade.
- Let stand 10 minutes before slicing.
- Serve with Sunny Pear Chutney (directions below).
- To make the Chutney, cook first seven ingredients in a large saucepan over medium heat 20 minutes.
- Stir in walnuts, lime juice, and red pepper.
- Cook 10 minutes.
- Cool slightly.