This tenderloin recipe looks deceptively dull, but truly packs quite a bit of flavor. It’s best on the grill but was also delicious in the oven last night. It did seem on the salty side, however, so I recommend a light hand with the shaker. The recipe as is allows for plenty of leftovers, which can easily be re-purposed into spectacular lunches. I foresee thinly sliced pork sandwiches and cubed pork to top off a feta and beet-green salad with a citrus vinaigrette.
I wouldn’t waste my time again with the charred lemon-shallot chutney. It wasn’t bad, just not worth the effort and the pork can definitely stand alone. Plus, the chutney looks like pond scum. See for yourself below.
Chuntey is an acquired taste, and most Americans have not acquired it. I count myself as one that is not usually enamored with it’s siren call. The pork however does look great. I could see a tortilla filled with said leftover
pork and rice, with a Carribean hot sauce for dipping in its future.
Love your idea for leftovers, may have to try that out, so thank you. I am one of those unusual chutney lovers, particularly the heady, spicy Indian kind, but this one was sort of dull and not overly inspiring.