Tamarind Pork with Pineapple-Ginger Chutney

Ingredients

• 0.8 teaspoon pepper black freshly ground
• 1.5 teaspoons butter 
• 1 tablespoon canola oil 
• 0.3 cup cilantro leaves fresh chopped
• 1 tablespoon ginger fresh grated peeled
• 0.1 teaspoon ground pepper red
• 0.3 cup brown sugar light
• 1 tablespoon lower-sodium soy sauce 
• 1 cup onion chopped
• 3 cups pineapple chopped
• 2 pound pork tenderloins 
• 1 teaspoon rice vinegar 
• 2 tablespoons gold rum 
• 0.3 teaspoon salt 
• 0.8 teaspoon salt 
• 1  serrano chile minced seeded
• 1 tablespoon chili sauce sweet
• 2 teaspoons tamarind paste 

Equipment

• frying pan
• sauce pan
• oven
• kitchen thermometer
• grill pan

Directions

1. To prepare chutney, melt butter in a small saucepan over medium heat.
2. Add onion, ginger, and chile to pan; cover and cook 6 minutes or until onion is tender. Uncover. Stir in pineapple and next 3 ingredients (through 1/4 teaspoon salt); bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until pineapple is tender, stirring occasionally. Cool 20 minutes; stir in cilantro and red pepper.
3. Preheat oven to 40
4. To prepare pork, combine chili sauce and next 3 ingredients (through tamarind), stirring to combine. Reserve half of soy mixture.
5. Heat a cast-iron grill pan over medium-high heat.
6. Sprinkle pork with 3/4 teaspoon salt and black pepper; coat pork with oil.
7. Add pork to pan; saut 4 minutes on 1 side or until browned.
8. Brush pork with half of soy mixture; turn pork over.
9. Place pan in oven; bake at 400 for 16 minutes or until a thermometer inserted in the thickest portion of pork registers 155 (slightly pink).
10. Remove pork from pan; let stand 10 minutes.
11. Brush pork evenly with reserved soy mixture. Slice pork crosswise into 1/2-inch-thick medallions.
12. Serve with chutney.