From Paulette Vickery's Recipe Collection

Pork Tender Loin With Rum Mango Chutney

main dish, meats

2 each pork tender loins, 1 lb each
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
2 tablespoon salad oil
1/4 cup rum
12 1/2 oz mango chutney

Preheat oven to 400 degrees. Trim and discard fat and any silvery membrane from pork. Sprinkle meat with salt, pepper, and cayenne pepper. Set large heavy skillet over high heat. When skillet is hot, add oil and swirl to coat pan. Add pork and brown on all sides, turning as needed, about 4 minutes. Transfer browned meat to a 9-13 inch metal baking pan. Bake at 400 degrees, until thermometer inserted in thickest part of meat registers 170 degrees, about 25 minutes. Remove meat from pan, and place on platter. Allow meat to stand 5 minutes. Meanwhile, add rum to skillet. Stir over medium heat, scraping bottom and sides of skillet well, in order to loosen browned bits. (Skillet may become smoky). Pour rum and meat drippings into roasting pan. Add chutney, and stir over low heat until rum chutney sauce in pan is hot.Remove pan from heat. Slice pork on a diaganal into 1/2 inch slices. Serve each pork slice with a generous serving of rum chutney sauce atop.

Yield: 8 servings