Pork and Brine:
- 1 teaspoon coriander seeds
- 8 whole allspice berries
- 4 whole cloves
- 1 cup cold water
- 3 tablespoons kosher salt, plus additional for
- 2 tablespoons dark brown sugar
- 1/4 cup chopped fresh ginger with peel
- 4 cloves garlic
- 1 cup dark rum
- 3 pork tenderloins
- Freshly ground black pepper
- 1/4 teaspoon coriander seeds
- 4 whole allspice berries
- 2 whole cloves
- 2 tablespoons unsalted butter
- 5 coins peeled fresh ginger
- 2 cloves garlic, peeled and smashed
- 1/2 fresh jalapeno (seeds optional), stemmed
- 1/4 cup rice vinegar
- 1 tablespoon light brown sugar
- 3 cups chopped fresh pineapple
- 2 teaspoons kosher salt
- 2 scallions (white and green parts), thinly
- 2 tablespoons chopped fresh mint
- Juice of half a lime
For the brine: Crush the spices with the bottom of a saucepan.
Put spices in a saucepan and toast, swirling pan over medium heat for 3
minutes. Add water, 3 tablespoons salt, brown sugar, ginger, and garlic
to the pan. Bring to a boil, remove from heat, and stir in the rum;
cool to room temperature. Remove silver skin from tenderloins and place
in a bowl or shallow container. Pour the brine over the tenderloins.
Cover and refrigerate 1 to 4 hours.
For the chutney: Put the coriander, allspice, and cloves in a small
skillet and toast, swirling pan, over medium-high heat until fragrant,
about 30 seconds. Crush spices with a heavy pan or a mortar and pestle.
Heat butter in a small saucepan over medium-high heat. Add ginger,
garlic, and jalapeno and cook, stirring, until lightly browned and
fragrant, about 3 minutes. Add toasted spices, vinegar, and sugar and
stir util dissolved. Stir in pineapple and salt Bring to a boil, reduce
heat to low, and simmer until slightly thickened, about 20 minutes.
Cool, then stir in scallions, mint, and lime juice.
Prepare an outdoor grill with a medium-high fire for direct and
Remove the tenderloins from the brine and pat dry. Brush the grill
grate lightly with vegetable oil. Season tenderloins with coarsely
ground black pepper and salt to taste. Grill the tenderloins over
direct heat util each side is golden brown, about 6 minutes per side.
Move the meat over to the cool side of the grill, cover with a
disposable aluminum pan, and cook until an instant-read thermometer
inserted in the center reads at least 145 F for medium, about 6 to 8
minutes more. Let rest 5 minutes before slicing. Slice the tenderloins
into medallions and serve with the chutney.