Recipes from

WHS Greene

2021 Recipes

Serves 4

  • 1½ to 2 pounds, pork tenderloin, two pieces


  • 1 cup orange juice
  • ¼ cup extra virgin olive oil,
  • ⅓ cup brown sugar, packed
  • ½ teaspoon cinnamon
  • ½ teaspoon dry mustard
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup fresh mint, finely chopped

Chutney (best made a day ahead)

  • 3 slices fresh pineapple, ½-inch thick (no core or skin)
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • 2 tablespoons dark rum
  • 2 tablespoons orange juice
  • ⅓ cup golden raisins
  • ¼ cup sweet onion, diced
  • ¼ cup sweet red pepper, diced (hot if you prefer)
  • ¼ cup fresh mint, finely chopped
  • Salt, to taste

Whisk marinade ingredients in a nonreactive bowl. Place tenderloin in half-gallon plastic zip bag. Pour in marinade. Put in the refrigerator for two hours or overnight. For chutney, preheat broiler. Mix melted butter with brown sugar. Lay pineapple slices on a parchment-lined baking sheet, and brush top of pineapple slices with half of the butter mixture. Broil for 2 minutes. Flip pineapple slices and brush with remaining butter mixture. Broil for 1–2 minutes. Cool pineapple and dice. Meanwhile, plump raisins in rum and orange juice mixture in microwave for 30 seconds to 1 minute. Combine raisins, pineapple and remaining chutney ingredients. Salt, to taste. Refrigerate overnight. To  finish, heat oven to 350°. Remove pork from marinade and dispose of extra liquid. In a cast iron or other oven-safe skillet, sear pork over medium-high heat for 2–3 minutes. When lightly brown, place skillet in preheated oven. Roast, uncovered for 20–25 minutes or until the internal temperature reaches 145°. Let pork sit at room temperature for 5–10 minutes before slicing into 1½-inch-thick slices. Serve with chutney, roasted asparagus and steamed rice.